Review Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition

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Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition
Price: $145.00

 

Detailed review of Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition:

– The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you’re a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread
– 3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening.
– An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade
– A premium Mahogany wood handle with a full tang for a well balanced construction for seamless use.
– Excellent for entry level chefs. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted by skilled tradesmen in Japan. Not mass produced.

Product Description of Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition:

The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you’re a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. Our VG-10 Hammered Damascus Nakiri Vegetable Knife is forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

What the hell is a vegetable cleaver? Exotic vegetable cleavers, which are conventional in Asia, have a straighter edge that, unlike curving Western-style knives, remains in touch with food as you cut and chop, apparently streamlining vegetable prep. Unlike meat cleavers, which have thick, heavy blades along with a blunter edge for hacking via bone, vegetable cleavers have thin blades which taper gently to a honed edge, for finely cutting vegetables as well as other, more fragile boneless foods.

When establishing your kitchen, some items will be more important than others. Since most people use their knives at least once or twice per day, it is an excellent idea to investigate and be certain you are becoming one of the top 7 best Chinese vegetable knives. These knives are versatile, durable, and simple to maintain.
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There are two basic types of vegetable cleaver. Chinese-style vegetable cleavers (also referred to as Chinese chef’s knives) seem like meat cleavers but are slimmer and versatile: besides chopping vegetables and fruits, they’re also used for slicing boneless meats and mincing and crushing aromatics, and they can serve as a wide surface for scooping and shifting chopped foods from cutting board to bowl or pan. Japanese-style vegetable cleavers (available either as double-bevel nakiri or single-bevel usuba) are shorter, resemble a squared-off santoku, and are primarily used for cutting vegetables.

Quality
You also need to look closely at the overall quality of Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition. Though they may cost a little bit more, the best vegetable cleaver will be forced to last an whole lifetime. Some may even have extensive guarantees together with the occasional life guarantee. It is well worth spending the extra money on one of those Chinese cleavers since you won’t need to replace it — ever.

Storage
To take care of your Chinese vegetable cleaver and help preserve it for the maximum time period, you will want to keep it in a knife block or sleeve which has a similar layout. Many products will already come with this storage method so pay attention to whether or not the one you are considering does. Otherwise, check its measurements so that it fits from the knife block you currently have so that you don’t have to make extra purchases.

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