Shibata Koutetsu Chromax Boss Nakiri 170mm
- Description
- Specifications
- Use & Care
The Shibata Koutetsu Chromax line is hand-forged in Takefu, Japan. Each knife is crafted from Chromax steel. Chromax is similar to R2 powdered steel, with excellent edge retention but with a slightly tougher feel. This line feature stainless cladding with textured sides to allow for better food release and are hand sharpened by master craftsman Takayuki Shibata.
The fit and finish on these knives is of the same top of the line caliber as the SG2 Koutetsu knives. They are finished with octagonal rosewood handles.
Why we love them: Shibata knives are super lightweight, true lasers that need to used to believe their performance. Chromax steel is super responsive to sharpening making for easy maintenance.
About this shape
Nakiri knives are the double edged Western style equivalent of a single-edged Japanese usuba knife. Thanks to their straight blade, nakiri are ideal for julienne, brunoise allumette an other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
| Handle material |
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| Blade length | 170mm (6.7") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 1.6 mm |
| Hardness (Rockwell scale) | 62-63 |
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Double (50/50) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives