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The nakiri is a staple knife in Japanese households and is used for preparing vegetables
The robust and solid finish on Tojiro's right handed honesuki knife is ideal for breaking down smaller proteins and the stainless clad VG10 core offers good edge retention and durability
known for its distinctive shape
first choice Japanese knife or addition to existing collection
this nimble ko-bunka is great fun to use
Nigara Hamono SG STRIX Damascus Santoku Handle:Teak The nakiri is a stapleA tall and versatile santoku finished to a fantastic standard with an excellent thin edge that is a durable and high performance knife for a wide range of jobs.
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