Kai Shun have cult status the world over for the quality, performance, craftmanship and the sheer beauty of their knives.
The Nakiri is simply Japanese for 'vegetable knife'. Once you get a Nakiri in your hands, you soon see why both professional chefs and good cooks around the world choose this beautiful and extremely useful tool whenever they have fruits or vegetables to prepare. It's our favourite of the Japanese knives at Triggerfish Cookshop. With its straight blade, edge, and spine, the Nakiri isn’t rocked like a chef's knife. Instead, use a simple push cut and enjoy the clean, swift work it makes of vegetables of all kinds. For daily salad preparation or slicing vegetables for stir-fry, it can't be beaten. Finely dicing onions is fast, easy, and with the Nakiri’s blunt end, safer, too.
The 34 layers of folded Damascus Steel on each side (68 in total) sit on a core layer of VG Max Steel which is one of the toughest and resistant steels avaiable. The tang of the knife extends all the way down through the pakkawood handle giving it extra balance and strength. This knife is an everday knife!
Cleaning and Care Tips:
Do not put your knife in the dishwasher.
Store either in a knife block, in a drawer or ideally on a magnetic knife rack.
Wash your blade with hot water before first use and dry thoroughly.
After each use, it is good practice to wash your blade under hot water, to dry with a dishcloth immediately and then to store it away.
Use a wooden or synthetic board for chopping. Stone or glass will dull your blade.
After slicing through acidic foodstuffs such as lemons, limes or tomatoes, wash and dry your knife straight away, because if left, the acids will begin to damage the steel, leaving spots.
Kai Shun have cult status the world over for the quality, performance, craftmanship and the...
Kai Shun have cult status the world over for the quality, craftmanship and the sheer...
Kai's Shun series have gained cult status the world over for the quality, performance and...
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