Masamoto Sohonten Wa-Nakiri 6.5" (16.5cm)
Description
About Masamoto Powdered Stain Resistant Steel
Masamoto's powdered steel is constructed using a traditional Japanese Sanmai technique. The core is SRS13 powdered steel, while it is clad with soft stainless steel. A very light knife yet extremely durable on the edge retention.
About Masamoto
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Nakiri
The nakiri is a vegetable chopping knife with an easy to sharpen 50:50 symmetrical blade. The boxy shape comes from the traditional Japanese usuba knife.
Country of Origin: Japan
Specifications
| Style | Wa-Nakiri |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | Powdered Stain Resistant Steel |
| Saya Cover | Not Included |
| Knife Bevel | 50/50 |
| Handle Material | Magnolia Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 61 - 62 |
| Knife Weight [grams] | 148 |
| Blade Width (Widest part of the blade) [inches] | 1.98 |
| Spine Width (Widest part of the spine) [inches] | 0.08 |
| Handle Length [inches] | 4.77 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our page on sharpening tips.