Hasegawa Stainless Steel Antibacterial Nakiri Knife Nakiri 160mm - Green

The Hasegawa Stainless Steel Antibacterial Nakiri Knife Nakiri 160mm - Green is a precision kitchen tool designed for both professional chefs and home cooks. This knife excels in slicing vegetables with ease, thanks to its sharp stainless steel blade and ergonomic design. Its green handle adds a fresh touch to your kitchen while ensuring a comfortable and secure grip during use.

Crafted by Hasegawa, a trusted Japanese manufacturer with decades of experience, this Nakiri knife features an antibacterial coating on the handle to promote hygiene and safety. The blade's balanced center of gravity reduces the effort needed to cut, making meal preparation quicker and more enjoyable. Additionally, the knife is designed for easy cleaning and maintenance, supporting a hygienic cooking environment.

• Product Material: Stainless Steel

• Manufacturer: Hasegawa

• Made in: Japan

• Ergonomic green handle with antibacterial coating for enhanced safety and grip
• Sharp stainless steel blade for precise and effortless vegetable slicing
• Balanced center of gravity towards the handle to reduce cutting effort
• Integrated stainless steel blade from tip to handle for easy cleaning
• Double-edged blade design (7:3) for increased cutting efficiency
• Complies with food sanitization laws for safe kitchen use

Use the Nakiri knife primarily for slicing and chopping vegetables with a smooth, straight cutting motion. Hold the ergonomic handle firmly to maintain control and safety. After use, rinse the blade under warm water and dry it thoroughly to maintain sharpness and hygiene. Avoid prolonged exposure to harsh chemicals or leaving the knife in hypochlorite solutions to prevent corrosion.

Clean the knife immediately after use with warm water and mild detergent. Dry it thoroughly to prevent rust and corrosion. The knife is dishwasher safe; however, hand washing is recommended to prolong the blade's sharpness and antibacterial coating. Avoid soaking the knife in hypochlorite solutions or harsh chemicals. Store the knife in a dry place, preferably in a knife block or sheath, to protect the blade and ensure safety.