Miki M123 Nakiri Satin (vegetable knife), 170 mm
Miki M123 Nakiri 170 mm
This Japanese vegetable knife has a core of Japanese V1 carbon steel (stainless). This double-sided sharpened knife has a beautiful satin finish. This knife is completely forged by hand by the master smith of Miki Hamono and is unique in its kind. The satin finish on the blade ensures that products are less likely to stick during cutting. The blade is very thin and sharpened manually and has no thickening which makes grinding very easy.
- Blade length: 170 mm
- Total length: 310 mm
- Weight: 140 grams
- Steel type: core steel: Japanese V1 carbon steel (stainless) with 2 layers of stainless steel, Sanmai forged.
- Hardness: 58-59 (Rockwell C)
- Handle: D-shaped handle of brown rosewood with black Pakka wooden bolster with extra copper ring for strength
Like all Japanese knives, the handmade knives from Miki Hamono are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
Cutting techniques for a nakiri
Embossing is a cutting technique that is mainly used for leafy vegetables, herbs and softer vegetables (such as cucumber, mushroom, zucchini and pickle). The technique is characterized by the fact that during cutting the knife comes completely loose from the cutting board.
Embossing is therefore a form of chopping and always happens at high speed. The technique requires a lot of practice and a razor-sharp knife.
- Stand straight in front of the cutting board, firmly on 2 legs with the shoulders back.
- Hold the knife as if you were shaking someone's hand. When cutting, hold the blade in line with your forearm.
- Let the blade go straight down while cutting. Move the knife along the fingers of the non-cutting hand.
- Cut quickly and pull the fingers back evenly so that the slices become the same thickness. When embossing leafy vegetables and herbs, first roll the leaves into a kind of cigar. You can then cut it into very fine strips along the length.
- If a recipe states that meat or fish must be embossed, then it is not intended to be finely chopped. In that case, embossing means the superficial notching of the meat or fish. With fish, this prevents the fish from warping or the skin from bursting open. Meat is incised to promote the yarn and to prevent shrinking.
