Hasegawa Stainless Steel Antibacterial Nakiri Knife Nakiri 160mm - Brown

The Hasegawa Stainless Steel Antibacterial Nakiri Knife Nakiri 160mm in Brown is a superb kitchen tool designed to enhance your culinary experience. This knife features a sharp stainless steel blade that allows for precise and effortless cutting, making meal preparation faster and more enjoyable. Its balanced design, with the center of gravity towards the handle, ensures comfortable and controlled use, reducing fatigue during extended kitchen tasks.

Crafted with user safety and hygiene in mind, the handle of this Nakiri knife is baked and finished with an antibacterial coating compliant with food sanitation laws. The knife's stainless steel construction extends from the tip to the handle, making it easy to clean and maintain. Dishwasher safe and durable, this knife is a reliable addition to any kitchen, reflecting the quality and expertise of Hasegawa, a Japanese company with over 60 years of experience in producing trusted kitchenware.

• Product Material: Stainless Steel

• Manufacturer: Hasegawa

• Made in: Japan

• Sharp stainless steel blade for precise cutting
• Balanced design with center of gravity towards the handle for comfortable use
• Handle finished with antibacterial coating in accordance with food sanitation laws
• Blade integrates from tip to handle for easy cleaning
• Double-edged blade with a 7:3 ratio
• Dishwasher safe for convenient cleaning
• Durable construction suitable for everyday kitchen use

Use the Hasegawa Nakiri knife for slicing vegetables with a smooth, straight cutting motion. Hold the handle firmly and guide the blade through produce without applying excessive force to maintain sharpness. After use, wash the knife promptly with warm water and mild detergent or place it in the dishwasher. Avoid prolonged exposure to hypochlorite to prevent corrosion and always dry the knife thoroughly if hand washing.

Clean the knife after each use by hand washing with warm soapy water or using the dishwasher. Avoid leaving the knife in hypochlorite solutions for extended periods as this may cause corrosion. Store the knife in a dry place, preferably in a knife block or protective sheath to maintain blade sharpness and prevent accidents. Regularly hone the blade to keep it sharp and inspect the handle for any damage to ensure safe use.