Nakiri Genzai VII

The Nakiri has and always will be the knife that is needed after owning a gyuto.

With its edge curvature slightly less curved and more flat for precision cuts, this blade excels in push pull cuts aided by a technical S grind to make it perform exceptionally.

This knife not only performs as it should but outshines other blades with its deep rich Mokume Gane cladding.

This knife is a true performer and not just for looks.

Aided by a technical S grind, this gyuto helps in food release and ease of cutting.

No knife is the same as they are intended to be unique to their
owner.
- Steel Type: TigerMai Ripple 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 6.5” long x 2.1” wide
- Grind Type: Convex and Compound
- Handle :Raffir Poplar and Copper

High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.