Japanese-Inspired Nakiri from EbonBlade Customs
This handy Japanese-inspired Nakiri (vegetable knife) is made of 80CrV2 carbon steel, sporting a hand-sanded finish with a one-of-a-kind composite handle. The blade was made by local knifemaker and colleague Jessie from EbonBlade Customs. The handle is made of cocobolo with maroon, olive, blue, and natural micarta accents.
Details:
80CrV2 High-Carbon Steel
Blade Length: 5 1/4”
Overall Length: 10 1/4”
Blade Height at Heel: 1 5/8”
Weight: 5.8 oz
Care instructions are included with the knife. Handwash YES, dishwasher NO!
This is a Carbon Steel knife. It will be sharp, and it will be easy to keep it sharp. That’s why it’s preferred by many professional chefs. It will still patina more with use and is more susceptible to rust than a stainless steel knife.
This handy Japanese-inspired Nakiri (vegetable knife) is made of 80CrV2 carbon steel, sporting a hand-sanded finish with a one-of-a-kind composite handle. The blade was made by local knifemaker and colleague Jessie from EbonBlade Customs. The handle is made of cocobolo with maroon, olive, blue, and natural micarta accents.
Details:
80CrV2 High-Carbon Steel
Blade Length: 5 1/4”
Overall Length: 10 1/4”
Blade Height at Heel: 1 5/8”
Weight: 5.8 oz
Care instructions are included with the knife. Handwash YES, dishwasher NO!
This is a Carbon Steel knife. It will be sharp, and it will be easy to keep it sharp. That’s why it’s preferred by many professional chefs. It will still patina more with use and is more susceptible to rust than a stainless steel knife.
This handy Japanese-inspired Nakiri (vegetable knife) is made of 80CrV2 carbon steel, sporting a hand-sanded finish with a one-of-a-kind composite handle. The blade was made by local knifemaker and colleague Jessie from EbonBlade Customs. The handle is made of cocobolo with maroon, olive, blue, and natural micarta accents.
Details:
80CrV2 High-Carbon Steel
Blade Length: 5 1/4”
Overall Length: 10 1/4”
Blade Height at Heel: 1 5/8”
Weight: 5.8 oz
Care instructions are included with the knife. Handwash YES, dishwasher NO!
This is a Carbon Steel knife. It will be sharp, and it will be easy to keep it sharp. That’s why it’s preferred by many professional chefs. It will still patina more with use and is more susceptible to rust than a stainless steel knife.
