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Shibamasa Nakiri VG-5 170mm (6.7")
Shibamasa Nakiri VG-5 170mm (6.7") - Image 2
Shibamasa Nakiri VG-5 170mm (6.7") -Sharp Edge Shop ShibamasaNakiriVG 5170mm 190106251276 1
Home / Japanese Knives / Nakiri [Vegetable]

Shibamasa Nakiri VG-5 170mm (6.7″)

  • Neverending Sharpness Bundle II [magnolia] -Sharp Edge Shop 6000 kyusyu
  • Tanaka Gyuto R2 Damascus 210mm (8.3") -Sharp Edge Shop Tanaka Gyuto R2 Damascus 210mm 8.3 06010312576

$100.00 Original price was: $100.00.$70.00Current price is: $70.00.

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SKU: C2HHC 7175638351960 Categories: Japanese Knives, Nakiri [Vegetable] Tags: _knife, Add gift wrapping, Blade finish_kasumi, Blade finish_migaki, Blade shape_nakiri, Geometry_double bevel, Handle material_walnut, Handle type_Western Yo handle, Lamination_san-mai, Nakiri, Saya_leather_nakiri180, Saya_plastic_medium, Size_170 mm, Steel type_stainless steel, Steel_VG-5, Use for_vegetables
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Shibamasa Nakiri VG-5 170mm is a great price-performer. It has every characteristic a Japanese knife should have. Stainless steel, kasumi finish, multi-purpose blade shape and a fine sharpness that will make quick work of any chopping task you throw at it. 

With it’s very thin spine (around 1.4mm) this knife will slide through food with ease. Overall, a knife with impressive specifications for the price and a perfect “gateway knife” to introduce you to the world of Japanese knives.

BLADE SHAPE:
Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables. A knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day. Recently, many nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers. Chop away!

STEEL:
VG-5 is a stainless steel, similar to VG-10. Its high Chromium content (15%) makes it extremely corrosion resistant, while still maintaining a hardness of 59-60 HRC, due to a Carbon content of ~1%. It is slightly more durable than VG-10 steel.

LAMINATION:
The core layer consisting of the harder VG-5 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (50/50 symmetrical) blade.

BLADE FINISH:
The blade features a kasumi finish on the bottom and was polished on the upper part. Kanji signature is the only distinguishing element on this otherwise clean, minimalistic blade. 

▻ Kasumi is a matte surface above the transition between the harder and softer steel.

HANDLE:
Western (Yo) handle is simple and ergonomic, without any bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip. It is made from dark walnut wood with silver rivets, resulting in a classic, but timeless look.

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