Nakaniida White Steel No.2 Black Finished Santoku 150mm Oak Handle - Japanny - Best Japanese Knife
Nakaniida White Steel No.2 Black Finished Santoku 150mm Oak Handle - Japanny - Best Japanese Knife
Nakaniida White Steel No.2 Black Finished Santoku 150mm Oak Handle - Japanny - Best Japanese Knife
Nakaniida White Steel No.2 Black Finished Santoku 150mm Oak Handle - Japanny - Best Japanese Knife
Nakaniida White Steel No.2 Black Finished Santoku 150mm Oak Handle - Japanny - Best Japanese Knife

Nakaniida

Nakaniida White Steel No.2 Black Finished Santoku 150mm Oak Handle

$219.00 USD
5.0 (1 Reviews)
5.0 (1 Reviews)
SKU: NN-W2-B-SA150O
In stock
Option

Name Engraving

Services of name-engraving on the blade are available at an additional cost. Placement and font will be adjusted by the craftsman.

please check more details at Name Engraving page .

Max 10 characters. A–Z, Japanese, space, - and . only.
Subtotal$219.00 USD

Note:

This knife is manufactured in the traditional method of heating the blade, burnt in to the handle and then wax sealed.   No epoxy or glue is used.  Therefore, after a while, you may notice the blade coming loose.

To fix the problem, please follow the instructions below:

1.) Hold the knife vertically by the handle, with the blade tip pointing upwards.
2.) Tap the bottom of the handle firmly a few times with a wooden or rubber mallet. (Hammer can be used but care must be taken not to damage the handle.)

This should set the blade snugly back into the handle.

Please contact us if you need any clarifications.



Specifications:
Knife Type: Santoku
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Single beveled blade
Blade Length: 150mm (5.9")
Blade Height: 41mm (1.6")
Blade Thickness: 3.5mm (0.1")
Handle Material: Oak
Handle Length: 130mm (5.1")
Weight: 128g (4.5 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

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