Yoshihiro High Speed Stainless Steel HAP40 Nakiri Vegetable Chef's Knife Ocean Blue Handle (7'' (180mm))

Blade Material: High Speed HAP40 Stainless Steel / Edge Angle: Double Edged / Grade: High Speed / Handle Shape: Octagonal / Handle Material: Ocean Blue / HRC: 64-65 / Knife Style: Japanese Nakiri Vegetable Knife / Stain Resistant: Yes / Saya Cover: Magnolia Saya Cover / Our Yoshihiro High Speed Steel series beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combining state-of-the-art metallurgy with the bountiful knowledge and skill of the master craftsmen. / One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. / Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. / Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

• Blade Material: High Speed HAP40 Stainless Steel / Edge Angle: Double Edged / Grade: High Speed / Handle Shape: Octagonal / Handle Material: Ocean Blue / HRC: 64-65 / Knife Style: Japanese Nakiri Vegetable Knife / Stain Resistant: Yes / Saya Cover: Magnolia Saya Cover / Made in Japan
• Our Yoshihiro High Speed Steel series beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combining state-of-the-art metallurgy with the bountiful knowledge and skill of the master craftsmen.
• High Speed Steel is currently considered to be the most advanced stainless steel on the market for high-end kitchen knives. A particular significance is the high amount of Cobalt (8%) in the steel alloy which give it its high wear-resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high-end kitchen knives which require long lasting edge retention.
• One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.