Tadafusa Nashiji Bubinga Nakiri Knife 15cm - wooden handle
Tadafusa Nashiji Bubinga Nakiri Knife - great Japanese quality for your kitchen!
Authentic Japanese kitchen knife for cutting and chopping vegetables
Knife forged by hand with an original hammered finish on the blade
Extraordinary cutting performance and fine, rustic design
Blue steel blade 15cm with high carbon content - 61 HRC hardness rating
Beautiful, semi-charred handle made of exotic Bubinga wood
Manufactured in Niigata, Japan
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Data sheet
| Material : | Blue steel |
| Handle : | Wooden |
| Dishwasher safe: | No |
| Made in : | Japan |
| Size : | 15 cm |
More info
With this Tadafusa Bubinga Nakiri Knife you are going to be able to cut and chop your vegetables with great ease and precision. Nakiri knives are indeed the vegetable knives par excellence used in Japanese cuisine. They are so effective and efficient that nowadays they are becoming popular even among European cooks.
The term "bubinga" in the name of this knife refers to the material of its handle. In fact, bubinga is an exotic and top-quality type of wood from Central Africa, which is highly resistant to moisture. The bubinga wood is a material that makes the handle strong and durable, but we cannot deny that one of its biggest perks is the beautiful rustic look that it gives to the knife.
However, the quality and great value of this knife is not limited to the beauty of its handle. As a matter of fact, the blade of this knfie is also a piece of high quality that is worthy of admiration. Here is why:
- The blade is made of Blue Steel, which has a special composition that is rich in carbon, chromium and tungsten. As the carbon content is about 1.2%, a very high level compared to the average of 0.5 to 1% for the Western and Japanese blades, the blade becomes very solid.
- Characterised for its incredible finesse, the edge of this blade is perfect for performing ultra precise cuts. Indeed, this knife is excellent for cutting all your vegetables!
- The Blue Steel core is then surrounded by a layer of mild stainless steel, and this combination of types of steel results advantageous for the blade. If the Blue Steel is hard and less concentrated in chrome, the mild stainless steel is therefore more flexible and more resistant to corrosion. This will be the perfect combination of strength and sharpness, and stainless and flexibility properties. The overlapping layers are visible on the bottom of the cutting edge.
- This blade receives heat treatments (switching from a high to a very low temperature) that allow it to reach an average hardness of about 61 HRC. This high level of hardness ensures a durable sharp edge, and therefore more spaced sharpening. Due to its rigidity, carbon-rich steel blades are particularly easier to sharpen.
Even though nowadays most Japanese knife manufacturers have lost the ancient Japanese techniques in the creation of knives, this nakiri knife and all the other knives from Tadafusa are still forged by hand by true Japanese craftsmen. This expertise in the field of cutlery has been transmitted from generation to generation, and is still preserved at Tadafusa's factories in the province of Niigata in Japan.
We invite you to take a look at the entire collection of Tadafusa knives available here at MyChefKnives and choose the knife that best suits your needs in the kitchen !
