- No products in the cart.
7" Carbon Steel Nakiri with Rosewood and Ebony Handle by Dao Vua
$99.00
In Stock
This beautiful Nakiri is perfect for preparing vegetables. It can also be used for fish and meat. Please note that the Dao Vua blades are absolutely handmade and no two blades are the...
Hurry, there are only 3 item(s) left!
Description
This beautiful Nakiri is perfect for preparing vegetables. It can also be used for fish and meat.
Please note that the Dao Vua blades are absolutely handmade and no two blades are the same. Each knife will likely have small imperfections such as hammer marks, scratches and different handles etc. We call this character!
Blade Material:
Made from Russian Leaf Spring (5160) – High Carbon Steel. Forged using traditional methods (22 steps to forge each knife).
Handle Material:
Rosewood and Ebony handle.
Packaging:
No box. The knife will be securely packed and will be pre-oiled with premium Camellia Oil.
Origin:
The knife is hand forged in Vietnam by Dao Vua. Dao Vua are a multi-generation (since 1288) Vietnamese blacksmith family named Nhat. Based in Hanoi, a handful of blade smiths hand-forge simple, but beautiful knives of various styles. These knives are building a reputation around the world due to the traditional methods used to forge the knives and the excellent quality of the blades themselves.
Specifications:
As each knife is individually hand forged, specifications are approximate.
| Thickness | 2 mm |
| Blade length | 18.0 cm |
| Total length | 31.0 cm |
| Blade Height | 5.5 cm |
| Weight | 140 g |
| Hardness | 60 ±2HRC |
About Nakiri Knives
Nakiri are traditional Japanese style knives that are used for chopping and mincing vegetables and fruit. You might mistake the Nakiri for a meat cleaver with its thin rectangular blade. While they may look the same and while they are both chopping knives, the meat cleaver is obviously for meat while the Nakiri is for vegetables. It is a lightweight knife and is therefore not suitable for heavy duty chopping.
Unlike many knives, including the cleaver, the Nakiri blade is much thinner than knives that are designed to chop meat and bones. The thin blade means that you slice through the vegetables rather than potentially breaking the vegetables which can happen with a thicker blade.
Shipping
This items includes free shipping within Australia. Upgrade to Express Post for $6.95.
Shipping to New Zealand is calculated at checkout.
Care Instructions
Care and Use Instructions
- Suitable for use on fruit and vegetables, but can be used on fish and meats also.
- Do not use on frozen foods or bones.
- Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
- Hand wash with warm soapy water, rinse clean and dry after each use.
- Avoid prolonged immersion in liquids (water, solvents, etc).
- Do not clean in the dishwasher.
- Sharpen using a whetstone or a quality knife sharpener.
- Store your knife in a dry place.
- We recommend you always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
- As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).