Nakiri 200mm Honyaki 135CR3
Discover the perfect blend of French craftsmanship and culinary prowess in this Nakiri masterpiece by Evan Antzenberger, crafted with meticulous attention in the honyaki style. This Nakiri is a testament to exceptional artistry that goes beyond the ordinary.
With a versatile 200mm edge length, this blade strikes a balance between utility and ease of use. The distinct spine measurements create a gradual taper, ensuring effortless cutting from heel to tip. Crafted from 135Cr3 steel, renowned as a high performance culinary steel and popular amongst the French makers, the blade maintains an enduring edge, delivering reliability with every slice. Weighing 414g, the Nakiri feels substantial yet balanced, and is incredibly thin and sharp at the edge, with convex bevels.
The Nakiri's charm extends beyond performance, with an acid-etched and matte-polished finish that creates a distinctive patina and exposes a beautiful array of alloy banding features within the steel. A hidden tang handle construction, featuring ironwood, truStone and brass, combines comfort and elegance, accommodating both left- and right-handed users.
Evan Antzenberger's Nakiri transcends its role as a kitchen tool; it's a celebration of precision, style, and craftsmanship. As your crafting culinary delights in the kitchen, this Nakiri elevates cooking to an art form, promising an experience that blends utility and aesthetics seamlessly.
Product Specification
Blade Type: Nakiri
Overall length:
Edge Length: 200mm
Spine Heel: 5.08mm
Spine Mid: 3.15mm
Spine Tip (20mm before): 3.14mm
Blade Height: 72mm
Weight: 414g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 65
Blade Construction: Honyaki
Blade Finish: Acid Etched (Forced Patina) and Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Ironwood, Brass
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
Shipping & Returns
Shipping
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.
Returns
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.
