Nakiri 130 mm AEB-L Wabi Sabi

Verkäufer Jim Dobbler

Ein 130-mm-Nakiri-Gemüsemesser aus der Wabi-Sabi-Linie von Jim Dobblers. Das Profil, eine Hommage an das Usuba-Erbe, ist sehr flach mit einer leichten Krümmung kurz vor dem Klingenende. Mit 130 mm fühlt sich die Klinge flink und agil an, bequemes Arbeiten mit Produkten in der Hand oder auf dem Brett. Die Kante ist superdünn und fühlt sich rasiermesserscharf an, perfekt für die detaillierte Gemüsezubereitung.

Die Klinge ist aus rostfreiem AEB-L-Stahl geschmiedet, einem sehr hochwertigen Stahl mit großer Schnitthaltigkeit und Härte (64HRC). Mit einer subtilen Hohlschliff-Geometrie ist die Klinge sehr scharf und eignet sich hervorragend für feines Schneiden, während sie sich dennoch mühelos durch robustere Produkte bewegt. Der Hohlschliff ist subtil genug, um dem Messer eine rasiermesserscharfe Kante zu verleihen, ohne die Lebensmittelfreigabe erheblich zu beeinträchtigen, es ist sehr ausgewogen und eine Freude in der Verwendung.

Der Griff besteht aus einer Kombination aus Arizona-Eisenholz, Elfenbeinimitat und patiniertem Messing. Die Kombination ist umwerfend!

Passform und Verarbeitung dieser Klinge sind auf höchstem Niveau und es ist eine Freude, das Messer zu benutzen.

    Product Specification

    Blade Type: Nakiri

    Edge Length: 130mm

    Spine Heel: 3,2 mm

    Spine Mid: 2,9 mm

    Spine Tip (20mm before): 2,8 mm

    Blade Height: 53,5 mm

    Weight: 1,94 g

    Cutting Edge Steel: AEB-L

    Stainless: Nein

    HRC: 64+

    Blade Construction: Mono-Stahl

    Blade Finish: Textured und Kurouchi

    Grind: Hohl

    Handle Construction: Versteckter Tang

    Handle Materials: Arizona Ironwood, Elfenbeinimitat und patiniertes Messing

    Handedness: Beidhändig

    Saya Included: Nein

    Shipping & Returns


    We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.

    We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.


    At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.

    However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.

    In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.

    All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.

    Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.

    Product Care:

    Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

    Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

    Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

    A reference guide to steel types

    Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.