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Kono 67 Layers Nakiri 170mm

This style is called Nakiri, basically a duel edged version of the usuba which translates as 'thin edge', so whilst it may appear to be a cleaver it is actually a precision instrument designed to meet the challenges of finely mincing onions or transforming chives into a light powder.  The Nakiri has proved enormously popular with Western chefs and helps fulfil tasks from slicing tomatoes to creating transparent cuts of cucumber.

It is the definitive shape for those who prepare vegetables regularly. With practice the abilities of this style of blade are unsurpassed. The wide blade makes any kind of 'slice' or 'push/pull cut' technique on layered food like onion or cabbage especially efficient.

SPECIAL NOTES: Hand wash only. Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE. 

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Price: £519.00
Cleaning

Handwash only

Country of Origin

Japan

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