Seki Magoroku Shoso Nakiri Knife – 16.5cm

The Shoso Nakiri is a traditional Japanese vegetable knife. It is a particularly well balanced knife suitable for chopping, mincing, cutting, dicing and peeling vegetables. Nakiri is simply Japanese for vegetable knife. Once you get the Shoso Nakiri in your hands, you’ll soon see why both professional chefs and good cooks around the world choose this beautiful and extremely useful tool whenever they have fruits or vegetables to prepare.

With its straight blade, edge, and spine, the Nakiri isn?t rocked like a chefs knife. Instead, use a simple push cut and enjoy the clean, swift work it makes of vegetables of all kinds. For daily salad preparation or slicing vegetables for stir-fry, it can’t be beat. Finely dicing onions is fast, easy, and with Shoso Nakiri?s blunt end, safer too.

Shoso is part of Kai’s Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman Magoroku of Seki harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.

Made in Japan, Shoso are truly elegant and thoughtfully designed knives made entirely from stainless steel to provide a balanced feel in the hand, and optimum hygiene. Beautifully finished in a matt satin finish.

Features:

• Cutting Edge – Convex ground and double bevel sharpened to 16 degrees.
• Steel – Forged from Molybdenum Vanadium stainless steel
• Blade Length – 16.5cm
• Handle – 18/8 stainless steel with an integrated diamond pattern for a secure and comfortable symmetrically formed grip
• Handcrafted in Japan

From the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced ?shoon? and rhymes with ?moon?) fine knives. Inspired by the blade-making traditions of ancient Japan, today?s highly skilled Shun artisans produce blades of unparalleled quality and beauty.

Use and Care:

Cutting Surface – The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning – As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap only. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage – After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening – In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.