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ZHEN

Nakiri Hammered Surface Knife for Cutting Delicate Vegetables - 11-1/2" - Damascus - Unfinished Kit

Item #161801 Model DLC80-4S
Regular price $90.99
Sale price $90.99 Regular price $90.99
The thin rectangular blade of the Nakiri Knife excels in delicate vegetable chores. The curvature in the blade allows for a smooth rocking action. Now. . . View More Details

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Details

The thin rectangular blade of the Nakiri Knife excels in delicate vegetable chores. The curvature in the blade allows for a smooth rocking action. Now you can make your own custom Nakiri knife with this blank.

Our Zhen Hammered Surface Damascus Knife Blanks are forged in Japan utilizing years of knowledge and skill in knife making and technology and then imported to Taiwan. The blades are made by forge welding 66 layers of steel together around a single core layer of VG – 10 stainless steel (HRC60-62), which creates a high quality blade. Each blade has its own unique pattern on its surface and an edge that remains extremely sharp over an extended period of time. The hammered surface or tsuchime finish acts like a series of hollow-ground cavities while reducing drag, allowing the food to release from the blade surface while slicing. Designed with the professional cook in mind, this knife makes a great gift for the cook in your family.

Features:


  • Customize your knife blade by making the handle yourself (sold separately)
  • Crafted from 66 layers of Japanese Damascus steel
  • VG – 10 steel core with a Rockwell hardness of HRC60-62
  • Hammered tsuchime finish acts like a series of hollow-ground cavities reducing drag
  • Maintains an extremely sharp edge over an extended period of time

Specifications:

  • Overall Length: 11-1/2"
  • Blade Length: 6-5/8"
  • Blade Materials: Japanese Damascus stainless steel / VG-10 stainless steel core

What's Included:

  • (1) Knife blade blank
  • (1) Set of Rivets

Notes:

  • Knife scale / handle material sold separately.
  • Hand wash your blades with gentle dish soap, rinse clean and towel dry immediately.
  • Hone your blades with a steel or ceramic rod weekly to keep them sharp. We recommend sharpening your blades with a whetstone at an angle of 15°-20°.
  • CAUTION: DO NOT chop bone or use this knife on a hard surface like a glass cutting board, tile, or granite.

Instructions / MSDS

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