Presenting the Japanese Vegetable Cleaver with Brown Pakka Wood Handle
The Japanese Vegetable Cleaver, also known as Nakiri, is a versatile kitchen tool designed for chopping vegetables with precision and ease. Its distinct Japanese shape, featuring a straight edge that cuts directly onto the cutting board, sets it apart from traditional Western-style knives. This cleaver is constructed with a proprietary semi-stainless steel, providing the feel of carbon steel and easy sharpening.
Experience the Ultimate Performance of a Damascus Steel Blade
Discover the unparalleled sharpness and beauty of our Japanese Vegetable Cleaver’s Damascus steel blade. Boasting 67 layers of striking design, this blade is not only visually impressive but also ensures exceptional edge retention and durability. The core is made of VG10 steel, a high-quality material renowned for its hardness and resistance to wear.
Expert Craftsmanship and Balanced Design
Our Japanese Vegetable Cleaver boasts exceptional craftsmanship, with a well-made spine and choil, and a beautifully contoured brown Pakka wood handle. The handle’s ergonomic design ensures a comfortable grip and optimal balance, reducing hand strain during extended use. This knife is both functional and elegant, making it a perfect addition to any kitchen.
Technical Specifications
- Blade material: Damascus steel with 67 layers and VG10 core
- Total length: 300mm (11.8″)
- Blade length: 170mm (6.7″)
- Blade thickness: 2.2mm
- Handle material: Brown Pakka wood
- Weight: 244g (8.6 oz)
- Rockwell hardness: 59-60 HRC
Enhance your culinary experience with the Japanese Vegetable Cleaver, featuring a stunning Damascus steel blade, exceptional craftsmanship, and a comfortable grip. Ideal for chopping vegetables and various kitchen tasks, this versatile tool is a must-have for both amateur and professional chefs. Incorporate this unique and efficient knife into your kitchen arsenal, and elevate your cooking to new heights.
*Keywords: Japanese knife, vegetable cleaver, Damascus steel, Pakka wood handle, sharp knife, kitchen tool, Japanese cuisine, chef’s knife, culinary experience, blade material, hardness, ergonomic design.*
