Masahiro Virgin Carbon 6.5-inch (165mm) Nakiri Vegetable Knife

Product Specs & Technical Highlights

• Steel Composition: Proprietary Virgin Carbon Steel (Non-Stainless)
• Hardness: 61 Rockwell (HRC) for extended edge life
• Blade Length: 165mm (6.5 inches)
• Spine Thickness: 1.85mm at the heel
• Edge Geometry: Asymmetrical/Compound Grind (optimized for right-handed use)
• Handle Construction: Black Stamina Wood (Resin-impregnated wood in polycarbonate)
• Weight: Approximately 160g (Balanced at the pinch point)
• Manufacturing Location: Seki, Gifu Prefecture, Japan
• SKU: MH13035 / 13035

Practical Applications & Handling

• Vegetable Specialty: The flat edge is specifically designed for the 'push-cut' and 'chopping' motions required for bulky vegetables like cabbage and squash.
• Precision Slicing: Ideal for creating 'Katsuramuki' (long, paper-thin sheets) from cucumbers or daikon.
• Weight & Balance: The lightweight nature of this blade makes it a favorite for high-volume prep shifts where heavy knives cause wrist strain.

Care and Maintenance Protocol

• Reactive Steel Warning: This is NOT a stainless steel knife. It will rust if left wet. You must wash and dry the blade immediately after every use.
• Patina Development: Expect the blade to change color (patina). This is a natural protective layer and is not a defect.
• Sharpening: We recommend using traditional Japanese waterstones. The asymmetrical edge requires a 70/30 or 80/20 sharpening ratio to maintain factory performance.
• Storage: Use a wooden saya or blade guard. For long-term storage, apply a light coat of food-grade camellia oil (Tsubaki oil).