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The long blade is thinner than a deba but thicker than a shobu
The 24-cm carbon steel blade with a Shirogami steel core
VG-10 Nickel Damascus blade
It is not permitted to wash this Sukenari yanagiba Japanese knife in the dishwasher
This particular nakiri is the ideal illustration of their philosophy
Nakiri Japanese kitchen knife Ittetsu OEM IS-42 16.5cm The long blade is thinnerThis is a 165 mm Nakiri knife made by Ittetsu Tadafusa OEM. Nakiri is a Japanese method of chopping, slicing, and mincing vegetables. Nakiri is regarded as a helpful knife to have in order to cut without breaking. Hitachi SLD steel is used to make the blade. SLD is a cold work die steel that has a low quench stress, outstanding hardenability, and great abrasion resistance for general use. Handle: quince or ashtree. Handmade in Echizen, Japan, are
