Okumura Nakiri knife Bano 165 mm

Specialized Japanese knife designed for cutting herbs and vegetables. Thanks to the rectangular clint, you can quickly transfer sliced ​​ingredients into a salad bowl or frying pan. An experienced cook uses a thin Nakiri knife to obtain decorative, translucent slices (catsura-muki method).

A simple cutting edge is used for the vertical cut and allows you to use many different techniques such as julienne or chiffonade.

This Japanese knife is made in Japan.

It is made of black beaten iron, so it has excellent sharpness