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310KnifeCO W2 Nakiri 6.5 Inch

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$400.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

305mm 

Blade Length Tip to Heel:

155mm 

Blade Height:

49mm

Blade Width at spine:

2.3mm

Total Weight:

212 grams 

Steel Type:

W2

Rockwell Hardness:

62-63

Handle Materials:

Buckeye burl / purple maple / teal curly oak / blue silk oak

 

This Custom one of a kind Santoku From 310Knifeco is made from W2 steel and has a unique etched hamon pattern on the blade. The handle is made from a Walnut Burl and black resin combination with dark grey spacers between the handles and blade. 

Nakiri and Usuba knives are used primarily for cutting vegetables. Their flat blade shape and thin profile make them ideal for making clean cuts though hard and soft vegetables. Whether its paper thin cuts of cabbage, julienne of carrots or chunks of squash a Nakiri or Usuba is a great choice. The main difference between them is a Nakiri is a double bevel meaning its sharpened on both sides where as a Usuba is a single bevel only sharpened on one side. A Nakiri can be used by either a right or left handed user where as a Usuba will need to be purchased depending on if you are left or right handed.

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.