Wasabi Black â polished blade, black handle: these Japanese designed knives feature a stainless steel polished blade with aÂ hardness of 58Â±1 HRC that lend your kitchen the unmistakable Far Eastern flair. They are a good value option.Â
In contrast to the traditional Japanese wood handle the black plastic handle is not inserted but embraces the blade completely. ThusÂ theÂ bladeÂ isÂ closely connected to the handle, not allowing dirt to settle in any gaps.
The Nakiri is a Japanese vegetable knife. It is the workhorse blade if you need to prep a load of vegetables or meat for a stew, stiry-fry or soup. Its heavy chopper like size is ideal for smashing garlic or ginger, releasing their flavours. Chopping is easy due to its long wide blade and curved tip edge. This is our favourtie Japanses knife at the Triggerfish Cookshop. It also looks great on the knife rack.
Cleaning and Care Tips:
Do not put your knife in the dishwasher as it will dull the blade.
Store either in a knife block, in a drawer or ideally on a magnetic knife rack.Â
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.Â
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