Sakai Takayuki Mukimono Knife 180mm (7.1") INOX Molybdenum Stainless Steel
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
INOX Molybdenum Stainless Steel
Mukimono Knife Nakiri Knife 180 mm (7.1")
Edge Type: Single Bevel - Right Handed
Handle: Japanese Style with magnolia wood
Weight: 155 g
Blade Width: 40 mm
Blade Thickness:3 mm
Handle Length:127 mm
Handle Thickness: 25 mm
Blade Width: 40 mm
Blade Thickness:3 mm
Handle Length:127 mm
Handle Thickness: 25 mm
The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.
It can be used widely from home to all the way to professionals. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables. The single bevel vegetable knife can be used for specific food prep techniques such as peeling a consistent thickness from a daikon radish.
$59.70
Original: $199.00
-70%Sakai Takayuki Mukimono Knife 180mm (7.1") INOX Molybdenum Stainless Steel—
$199.00
$59.70
Description
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
INOX Molybdenum Stainless Steel
Mukimono Knife Nakiri Knife 180 mm (7.1")
Edge Type: Single Bevel - Right Handed
Handle: Japanese Style with magnolia wood
Weight: 155 g
Blade Width: 40 mm
Blade Thickness:3 mm
Handle Length:127 mm
Handle Thickness: 25 mm
Blade Width: 40 mm
Blade Thickness:3 mm
Handle Length:127 mm
Handle Thickness: 25 mm
The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.
It can be used widely from home to all the way to professionals. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables. The single bevel vegetable knife can be used for specific food prep techniques such as peeling a consistent thickness from a daikon radish.
