雅一心 菜切 Nakiri Vegetable Knife 170(165)mm

Seki city in Gifu, Japan is known as a Japan's best cutlery town.
The blade is made of special stainless steel, which ensures a long lasting sharpness. The sides of the blade are made of soft stainless steel and can be easily sharpened at home. The handle is made of natural rosewood.

At Simply Native, many of our customers have asked us for an entry-level Japanese knife that is easy to maintain. So we decided to add to our collection Seki Kanetsugu knives, which are made by a sword smith with 700 years of tradition and make knives in stainless steel. Unlike carbon steel, stainless steel knives require no maintenance.
Their knives are also very well designed. Every knife is made with care from various in-house artisans, led by the current head of the family, Kawamura-san.
We hope you will try them as an introduction to Japanese kitchen knives.

A traditional Japanese kitchen knife with a thin, wide blade and a flat, rectangular tip, mainly used for chopping vegetables.
It is very easy to cut leafy vegetables such as shredded cabbage and lettuce with this knife. Although, whilst it is good for cutting vegetables, it is not good for cutting meat or fish. It is also not suitable for detailed knife work.

Details
Overall Length: 28.5cm
Blade: 17cm
Weight: 149g
Material: Blade - Stainless Steel, Handle - Rosewood

Care Instructions
Not dishwasher safe
Hand wash, rinse, and dry immediately
Keep wooden handles conditioned with food-safe wax or oil

Artisan
Seki Kanetsugu '関兼次’ produces knives by mixing traditional skills, which it has inherited from the seven hundred-year-old traditional art of Japanese samurai sword making, with the latest advances in modern technology.
Through this process they can bring the sharpness of a Japanese samurai sword into the kitchen, allowing for unparalleled precision and ease of use that will suit any lifestyle.