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Specification
Brand : Yoshihiro
BulletPoint1 : Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy.
BulletPoint2 : It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.
BulletPoint3 : One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.
BulletPoint4 : Proudly made in Japan and not mass produced. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
BulletPoint5 : Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
CareInstructions : Hand Wash
Color : Stainless Steel
Color1 : Silver
Color2 : Black
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 00810011872745
ExternallyAssignedProductIdentifier1 : 736089623013
ExternallyAssignedProductIdentifier2 : 0736089623013
GpsrSafetyAttestation : 1
HandOrientation : Ambidextrous
IncludedComponents : Miyabi santoku
IsDishwasherSafe : 1
ItemLength : 6.5 inches
ItemName : Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Nakiri Vegetable Knife (6.5'' (165mm) & Saya)
ItemPackageDimensions_Height : 38.6 centimeters
ItemPackageDimensions_Length : 3.7 centimeters
ItemPackageDimensions_Width : 8.7 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : usuba-knives
LeagueName : Made in Japan
Manufacturer : YOSHIHIRO
Material : Wood
ModelName : ZJIANKJ0002
ModelNumber : 62509
NumberOfItems : 1
PackageLevel : unit
PartNumber : 62509
ProductDescription : Knife Features
→ Blade Material: Ginsan-ko Stain Resistant Steel

→Edge Angle: Double Edged

→Grade: Stainless Clad

→Handle Shape: Western-Style

→Handle Material: Black-Blue Pakkawood

→HRC:61-62

→Knife Style: Nakiri Vegetable Knife

→Saya Cover: Optional Magnolia Wood Cover

→Stain Resistant: Yes

Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy.

It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.

Proudly made in Japan and not mass produced. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
ProductSiteLaunchDate : 2020-01-15T16:00:00.000Z
Size : 6.5'' (165mm) & Saya
Style : 7" Usuba
SupplierDeclaredDgHzRegulation : not_applicable
SupplierDeclaredHasProductIdentifierExemption : 1
UnitCount : 1
UnspscCode : 52151700