Satake Clad Steel Shirogami Core Nakiri Knife 170 mm

Nakiri Knife High carbon Steel Core sandwiched by Stainless Steel Blade

• Nakiri knife by Satake is a dynamic kitchen knife that is razor sharp! Japanese swords are constructed with very high carbon steel as a core. And sandwiched by softer steel to achieve sharpness and durability. Hard steel is easy to chip. But the softer steel reinforces the whole blade. Satake knives are constructed the same way as samurai swords.

The closest Steel to the Traditional Tamahagane Steel

• Shirogami or white paper steel is the closest to the traditional; Tamahagane steel. The steel is very pure. In which it has very little impurities such as phosphorus and sulfur in the steel’s makeup. The steel does not rust easily. However this nakiri knife edge it holds, is considered one of the best. They rust easily. But by using them only as a core by sandwiching it with stainless steel makes it much easier to take care of.
• And ideal for slicing, dicing and chopping vegetables. The nakiri knife is a classic Japanese knife. Often confused with the chinese cleaver. But it’s much lighter and with a straight edge blade that allows precise cuts of all vegetables.

Product Specifications:

• Blade Material: High Carbon Steel sandwiched between Stainless Steel
• Blade Material: Stainless Steel containing Molybdenum and Vanadium Clad Material
• Brand: Satake Cutlery MFG.CO.,LTD.
• Total length: 29 cms
• Blade length: 17 cms
• Weight: 132g
• Knife Handle: Brown pakka Wood Handle
• Origin: Made in Japan

How is this Nakiri Knife Made?

• Made by seasoned craftsmen to a mirror polish at 12-15°single-bevel blade. Clad steel SHIROGAMI core Nakiri cooking knife. Which is the finest steel called HITACHI Yauski Shirogami of high carbon steel. Which makes up the core and is sandwiched by stainless steel blade. A little history about the knife handle which was developed more than two centuries ago and is still the best in the opinion of Japanese craftsmen. Made from brown pakka wood.

What is so special about this particular Nakiri Knife?

• Apart from the advanced Japanese steel this knife features a handle with 2 rivets. HRC 62 to 63. Rivets are the raised cylindrical studs that keep the handle securely attached to the tang. (the middle steel part from the blade into the handle) And with 2 rivets it means the knife is heavier. Therefore you have more control of the knife. Where the knife does more of the heavy lifting. Making the knife extra sturdy.

Why are Japanese Knives so special?

Japanese knives have a specific craftsmanship about them. The type that has been passed down from generation to generation. Generally, Japanese knives are:

• Lighter and therefore more balanced in the hand
• They feature steel that is harder, thinner and able to hold an edge for longer
• Japanese steel is far superior which is why they are able to make the blade so thin all the while keeping the hardness of the blade
• And that means the knife is sharper for longer
• All of these points add up tp the reason why Japanese knives are so popular amongst professional chefs. Because they are perfect for precision tasks chefs do all day. And their razor sharp blades make the chef job all that much easier. Browse our Nakiri Chef Knife Tag to learn more about this Vegetable knife.

How to Take Care of your Nakiri Knife

• Easy and fast to clean just wipe the blade down after each use
• The blades shine will last a long time as long as you look after it
• Please note this chef knife is NOT dishwasher friendly
• The edge will rust easily so we suggest keeping the edge dry after each use

Satake Cutlery Co MFG Brand

• This brand of chef knives is very renowned. And known for making samurai like kitchen knives. Therefore please find links to their official website as well as a link to Santoku VG10. Which is also part of this brand’s collection. They bring quality craftsmanship along side affordability. And you can get both of these chef knives at a great price. Because the high carbon steel is sandwiched between stainless steel. Therefore the knives last longer and are easier to take care of. Especially for those not used to caring for professional chef knives or high carbon steel chef knives..