TRADITIONAL JAPANESE KNIFE NAKIRI FOR CUTTING VEGETABLES AND CUTTING HERBS 1 pc (250 g) - TERRASANA

COMPOSITION
stainless steel, wooden handle

DESCRIPTION
The Nakiri knife is a professional kitchen knife made from two types of Japanese stainless steel. The core of the blade is made of AUS-8A molybdenum vanadium stainless steel, and both sides of the blade are plated with SUS405 stainless steel.
This makes the knife very sharp, rust and corrosion resistant and resharpening is not a big problem.
The Nakiri is a rectangular Japanese knife. In Japan, it is mainly used for slicing vegetables and finely chopping herbs. Suitable for both right and left handers.

APPLICATION
It is best to wash the knife immediately after each use. Leftover food, more precisely the acids it contains, can damage the knife over time. Quick removal of dirt significantly extends the life of the knife.
The knife should be washed by hand, this can greatly extend the life of the knife. It's worth taking advantage of this moment to enjoy your knives twice as long!

To sharpen a knife:
A whetstone - Hold the knife and move the whetstone up and down the knife several times
Ceramics with a knife sharpener - Pass the knife through the knife sharpener several times.

A NOTICE
- The blade is inserted into the handle. Make sure the handle is firmly attached. If it's not stable, hit the bottom of the handle with a hammer.
- Only use this knife for cooking.
- Check the blade for cracks before use. If there are cracks, the blade may chip or break.
- Use a different knife to cut frozen food. Always use the knife as intended.
- Do not heat the knife over an open flame. Keep it away from heat sources (it may soften the knife or damage the handle).
- Do not put the knife in the dishwasher, microwave or oven.
- Keep the knife out of the reach of children
- Always use knives on a cutting board.

RECOMMENDED STORAGE CONDITIONS
Store dry.


Manufacturer - name and address: TERRASANA NATUURVOEDING BV, WAAIER 10, 2451 LEIMUIDEN