Nakiri – that is the name for a vegetable cutter in Japan. And as the name suggests, the traditional Japanese knife is ideal for chopping vegetables and herbs. With the noble Nakiri knife from the MIYABI 5000MCD series, the aesthetics and tradition of the Far East are brought into your kitchen.
 The core of the MicroCarbide MC63 powder steel was surrounded by 100 layers of steel in two different hardness varieties. In addition, the 17 cm long blade was hardened in the specially developed CRYODUR process. The special sharpness of the Nakiri knife is achieved with the classic Japanese Honbazuke, which offers a symmetrical cutting edge with an angle of approximately 19 degrees. The Masur birch handle is not only comfortable to hold in the hand: in the soft light brown tone it also makes the Nakiri a visual highlight.
 MC63 steel core: 101 total layers
 Ice-hardened CRYODUR blade
 Hand-sharpened Honbazuke edge
 Masur birch D-shaped handle
 Mosaic pin on the handle
 Honbazuke Sharpening