The Nakiri Classic Knife that chops and slices vegetables, fruits and meats with record speed and unprecedented precision. Unlike any other blade on the market, the edge is angled on both sides for quickest, easiest slicing and chopping. The qualities of a chef's knife and versatility of a Japanese cleaver are refined with a balanced blade that is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades. Compression triple rivets attach the high-impact handle securely to the full tang for superior balance and maneuverability. Slices meats deli-thin for sandwiches, creates strips for stir-frying and fajitas and quickly trims uniform chunks for stews and soups. Precision-forged blade from a single piece of high-carbon stainless-steel, this is the knife every seasoned chef will rely on in the kitchen. Hand wash. 6 1/2"L blade. Made in Germany. Lifetime manufacturer warranty.
Product Features
• Precision-forged from a single piece of steel for optimal balance and agility, blade is specially angled for 30% sharper performance
• High-carbon, stainless-steel blade retains its edge 30% longer than ordinary Asian-style blades
• Dual-angle edge allows quick, precise, slicing, chopping and cubing
• Cuts paper thin vegetable slices for salads, juliennes for casseroles and stir-frying, quickly cuts vegetable chunks for stews
• Slices deli-thin meat, stir-fry strips or uniform chunks
• Ergonomic, polypropylene handle fits either hand for firm control
• Triple compression-riveted handle for strength
• Handmade in Germany since 1914, Wusthof cutlery is prized by the world's top chefs
Wusthof Special Offer
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Free Ceramic Knife Sharpener and 6"L x 8"W Hardwood Cutting Board with purchase of $199 or more of Wusthof Cutlery.
Learn More
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Specifications
• Model 4191-7
• 6 1/2"L blade, 4 5/8" handle
• Made in Germany
• Lifetime manufacturer warranty
Care and Use
• Wusthof cutlery is dishwasher-safe, but hand washing is recommended. In the dishwasher, your Wusthof knife may bang against other cutlery or pots and pans and knick the blade.
• Clean knife with a wet cloth and dishwashing detergent. Dry immediately, from the back of knife to the blade.
• No metal is completely stain-free. To prevent slight tarnishing, be sure to remove acidic foods (lemon, mustard, ketchup, etc.) from the blade after use. If blade should show some signs of staining, clean with a nonabrasive metal polish.
• To prevent irreparable blade damage, it is best to store your knife in a knife block or in-drawer knife tray.
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