HOSHANHO HSHES-2023-020 Nakiri Knife Chef Knife

The HOSHANHO Nakiri Knife is expertly crafted from Japanese 10Cr15CoMoV high carbon stainless steel and vacuum heat-treated to reach an exceptional 60 HRC hardness. Hand-polished to a precise 15-degree cutting edge, it delivers smooth, effortless cuts across meat, fish, vegetables, and fruit.

Featuring side hollow scallops for reduced food sticking and an ergonomic natural pakkawood handle, this forged kitchen knife ensures balanced handling and comfort during prolonged chopping, slicing, and dicing tasks.

Key Features

Highlights

• 【Ultra Sharp Blade】 Each Japanese nakiri knife is hand-polished by experts to achieve a sharp 15 degree edge angle. The ultimate sharp blade ensures every cut is effortless and smooth, and provides a precise cutting experience whether it requires delicate blade skills or powerful chopping.
• 【Top Grade High Carbon Steel】 The 7 inch professional nakiri chef knife is crafted from Japanese 10Cr15CoMoV high carbon stainless steel. The hardness of the blade is as high as 60HRC after vacuum heat treatment. Stays like new even with heavy use of the cooking knife.
• 【Ergonomic Handle】The ergonomic shape can adapt to the natural holding posture of the human hand, perfectly balancing the weight of the handle and blade, reducing fatigue caused by long-term use. The pakkawood handle blends with the sharp blade for a comfortable grip.
• 【Exquisite Design】This Asian vegetable knife has scallop-shaped hollow pit on the side, offers an eye-catching look and non-stick functionality. The wooden handle has a natural grain that complements its fine matte blade. It serves as a stylish enhancement to any kitchen and makes for an excellent gift choice as well.
• 【Multi-function Nakiri Knife】 This chef's knife can flexibly do a variety of cutting tasks, whether it's vegetables, meat, or fruits. It can chop, slice, and dice ingredients, meeting the chef's various skills under different needs. It is a rare all-round tool in the kitchen.

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Materials & care

To maintain the high-carbon stainless steel blade and natural pakkawood handle, hand wash with mild soap and warm water immediately after use. Dry thoroughly with a soft cloth before storing; avoid using the dishwasher.

How to use

Designed for chopping, slicing, and dicing vegetables, boneless meats, fish, and fruits. Use smooth push-cutting or chopping motions on wood or composite cutting boards to preserve edge sharpness.