Wusthof Classic Nakiri Hollow Edge Knife, 7-in

Description

The Classic Nakiri Knife combines the features of a chef's knife with the versatility of a vegetable cleaver Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades. Precision forged in Solingen, Germany, from high-carbon no-stain steel, the knife features a full tang with compression rivets to secure the high-impact handle for balance and maneuverability. Precision forged in Solingen, Germany, from high-carbon no-stain steel, the knife features a full tang with compression rivets to secure the high-impact handle for superior balance and maneuverability. The Classic Nakiri Knife combines the features of a chef's knife with the versatility of a vegetable cleaver Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades No-stick Granton edge makes a cut that forms. Hand washing is recommended for care. The no-stick Granton edge makes a cut that forms air pockets, allowing food to release easier from the blade. Meats will cut deli-thin for sandwiches, or for stir-frying. Hand washing is recommended for best care. The Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades.

Key Features

• Precision forged in Solingen, Germany, from high-carbon no-stain steel, the knife features a full tang with compression rivets to secure the high-impact handle for balance and maneuverability.
• The no-stick Granton edge makes a cut that forms air pockets, allowing food to release easier from the blade.
• Hand washing is recommended for care.
• The Classic Nakiri Knife combines the features of a chef's knife with the versatility of a vegetable cleaver Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary.
• Meats will cut deli-thin for sandwiches, or for stir-frying.
• The Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades.