{"title":"Nakiris","description":"This is a great knife shape from Japan, very useful for the home or professional user. It's basically like a shallower and lighter and easier to handle Chinese chef knife. It's primarily known as a vegetable knife. Similar in profile to a Santoku, but with a straighter edge. A great and useful addition to any knife collection!","products":[{"product_id":"sakai-takayuki-33-layer-damascus-nakiri-vegetable-knife-160mm-6-3-walnut-wood-handle","title":"Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm \/ 6.3\", Walnut Wood Handle","description":"\u003cp\u003eThis knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance.\u003c\/p\u003e\n\u003cp\u003eThese knives are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful dark walnut wood traditional Japanese-style handle (octagonal shape, so fine for right or left-hand use). \u003c\/p\u003e\n\u003cp\u003eIf you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautiful Japanese-style wooden handle.\u003c\/p\u003e\n\u003cp\u003eWeight: approx. 146 g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: Handle colour\/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eI'd recommend the fine ceramic hone (see below) for regular\/daily maintenance of the edge.\u003c\/strong\u003e As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious \"re-sharpening\" or real grinding and refinishing of the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: This knife is sharpened 50\/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50\/50 edge.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37550987280567,"sku":"SAK-7923","price":212.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/7923-nak-wal.jpg?v=1605109486"},{"product_id":"wusthof-classic-ikon-7-inch-17cm-nakiri-knife-granton-edge-4187","title":"Wusthof Classic IKON 7-inch (17cm) Nakiri, Granton Edge - 4187","description":"\u003cp\u003eThis would be an excellent companion to a Wusthof santoku or chef's knife! It's like the Classic IKON santoku in terms of handle and blade size, but the edge is straighter and the whole blade is more rectangular, making it perfect for dicing veggies. If you like doing stir-frys, you should love this knife! Note that this is NOT a cleaver -- it is thin and sharp, and so should be treated like any fine knife, and should NOT be used on bones or other such hard materials which can damage the very thin and sharp edge.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eHere's what Wusthof says:\u003c\/p\u003e\n\u003cp\u003eThe CLASSIC IKON 7\" Nakiri Knife is designed with a thinner blade than the traditional cleaver, at a 10° cutting edge, and features a long straight edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade.\u003c\/p\u003e\n\u003cdiv class=\"short-description\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"short-description\"\u003e\n\u003cdiv class=\"std\"\u003e\n\u003cdiv class=\"product-highlights\"\u003e\n\u003cstrong class=\"arialTxt\"\u003eProduct Highlights:\u003c\/strong\u003e\n\u003cul id=\"arialTxtul\"\u003e\n\u003cli\u003ePrecision-forged from a single blank of high carbon stainless steel\u003c\/li\u003e\n\u003cli\u003eFull tang that is triple riveted to the handle for precise control\u003c\/li\u003e\n\u003cli\u003ePrecision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention.\u003c\/li\u003e\n\u003cli\u003eTempered to 58 Rockwell\u003c\/li\u003e\n\u003cli\u003eThe half bolster allows for the knife to be honed and sharpened the entire length of the blade and the heel bolster provides added balance\u003c\/li\u003e\n\u003cli\u003eContoured handle for comfortable fit and a more contemporary appearance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row bottom-info no-margin-bottom\"\u003e \u003c\/div\u003e","brand":"Wusthof","offers":[{"title":"Default Title","offer_id":37551003041975,"sku":"WUS-4187-1040332617","price":265.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/4187.jpg?v=1675196128"},{"product_id":"sakai-takayuki-33-layer-damascus-nakiri-knife-160mm-7393","title":"Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm \/ 6.3\"","description":"\u003cp\u003eThis knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle. The handle is made of stabilized Spanish mahogany, which has that nice wooden feel and look, but it is impregnated with resin\/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.\u003c\/p\u003e\n\u003cp\u003eApprox. weight: 195g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eI'd recommend the \u003ca title=\"idahone fine ceramic hone canada\" href=\"https:\/\/www.paulsfinest.com\/products\/idahone-ceramic-sharpening-rod-fine-10-26cm?_pos=7\u0026amp;_sid=75155e90f\u0026amp;_ss=r\" target=\"_blank\"\u003efine ceramic hone \u003c\/a\u003efor regular\/daily maintenance of the edge.\u003c\/strong\u003e As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious \"re-sharpening\" or real grinding and refinishing of the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: This knife is sharpened 50\/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50\/50 edge.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551043805367,"sku":"SAK-07393","price":194.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/7393.jpg?v=1605109948"},{"product_id":"wusthof-classic-nakiri-6_7-inch-17-cm-granton-edge","title":"Wusthof Classic Nakiri, 6.7-inch (17 cm), Granton Edge - 4193","description":"\u003cp\u003eThis would be a great companion to a Wusthof santoku or chef's knife! It's like the Classic santoku in terms of handle and blade size, but the edge is straighter and the whole blade is more rectangular, making it great for dicing veggies. If you like doing stir-frys, you should love this knife! Note that this is NOT a cleaver -- it is thin and sharp, and so should be treated like any fine knife, and should NOT be used on bones or other such hard materials which can damage the thin and sharp edge.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003e- Forged from one piece of specially tempered high carbon steel to ensure outstanding strength. \u003cbr\u003e- High impact resistant black handle made of synthetic material. \u003cbr\u003e- Wide, thin blade. \u003cbr\u003e- Very sharp. \u003cbr\u003e- Made in Solingen \/ Germany.\u003c\/p\u003e\n\u003cp\u003eThe blade shape finds its origin in Japan. A versatile vegetable cleaver for slicing, dicing and chopping even large vegetable. A pleasure to use for fruit as well. Thanks to the thin and wide blade it produces very fine and even cuts . The hollow edge helps prevent thin slices from sticking to the blade. The blade can be easily controlled. And like all WÜSTHOF knives the sharpness of the Nakiri can be easily maintained by using any standard sharpening tool.\u003c\/p\u003e\n\u003cp\u003eWusthof 4193 \/ 1040132617\u003c\/p\u003e","brand":"Wusthof","offers":[{"title":"Default Title","offer_id":37551048949943,"sku":"WUS-4193-1040132617","price":194.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/4193.jpg?v=1645718174"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/collections\/nakiri-canada.jpg?v=1607963065","url":"https:\/\/www.paulsfinest.com\/collections\/nakiris\/sale-clearance-items.oembed","provider":"PaulsFinest.com","version":"1.0","type":"link"}