To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. But this comes with a trade-off It will rust if you let it. It’s easy to get sharp and stays sharp a very long time. Since the blade is not stainless it requires a lot more care, and is ideal for someone who seriously cares for their tools.Ĭarbon steel is an awesome material to make knives out of. Shirogami (white) carbon is pretty darn great- super easy to sharpen, takes a brilliantly sharp edge, and patinas beautifully. Combined with the white (magnolia) and black (pakka wood) octagon handle, this knife is visually striking with a superb forward balance. To achieve this, look the blacksmith uses a hammer with a raised ‘X’ on the face, paired with the sexy look of their hand manipulated Damascus finish. The ease of chopping will blow you away.Ībout Masakage Shimo -Dubbed Shimo (frost), these 'cool' blades are said to resemble frost on a window. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. About the Shape - A Nakiri is a vegetable knife.
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