Stop sacrificing precision for speed. This Japanese-style vegetable knife combines a long, thin blade and a balanced handle to deliver rapid, consistent slicing for high-volume kitchens that require repeatable results and minimal waste. Chefs and culinary managers will appreciate the control, edge geometry, and durable construction that sustain performance during continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and wood handle after use with a soft cloth and mild detergent; rinse and dry immediately to prevent water damage. Sanitize high-touch zones like handles and sheathes with an approved sanitizer; follow dilution instructions on label. Inspect for nicks and loosened rivets; sharpen on a whetstone at recommended angle and store dry. Regular cleaning prevents contamination of clean items and hands, shapes customer perception, and extends serviceable life of furnishings.#@@#Additional Info#@#Thunder Group JAS013003 Nakiri features an 11.5" Japanese steel blade, 1.89" wide and .5" thick, ideal for precise vegetable work. The forged construction and riveted wood handle ensure balance and durability for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing precision for speed. This Japanese-style vegetable knife combines a long, thin blade and a balanced handle to deliver rapid, consistent slicing for high-volume kitchens that require repeatable results and minimal waste. Chefs and culinary managers will appreciate the control, edge geometry, and durable construction that sustain performance during continuous service.
#@@# Blade Geometry#@#
The 11.5" blade features a flat, straight profile that promotes uniform full-length contact with the cutting surface, enabling precise push-cut and pull-cut techniques. Chefs achieve consistent julienne, brunoise, and thin slices with less effort and reduced product bruising.
#@@# Steel Composition#@#
Constructed from Japanese steel, the blade provides a hard edge that resists rolling and maintains sharpness under heavy use. Kitchen staff will perform more service cycles between sharpening sessions, reducing downtime and tool replacement frequency.
#@@# Handle Construction#@#
A riveted wood handle offers tactile feedback and a secure grip during prolonged prep periods, improving control for repetitive tasks. Culinary teams find the handle shape reduces hand fatigue while sustaining steady cutting angles across shifts.
#@@# Edge Finish#@#
The smooth blade edge supports clean, tear-free cuts through fibrous vegetables and delicate herbs, preserving texture and presentation. Line cooks and garde-mangers get neat portions that speed plating and minimize trimming waste.
#@@# Forged Body#@#
The forged construction produces a single-piece strength profile that resists deformation and concentrates weight for balanced handling. Station cooks experience a predictable swing and improved transfer of force from hand to blade, increasing throughput on prep lines.
#@@# Maintenance Profile#@#
The knife accepts routine honing and periodic professional sharpening to restore factory geometry without complex tooling, simplifying back-of-house asset care.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the blade daily for nicks and corrosion; hone with a ceramic rod before each service shift and sharpen on a 1000/6000 grit stone every 4–6 weeks depending on frequency of use. Rinse the blade immediately after cutting acidic produce and dry with a lint-free cloth to prevent staining. Oil the riveted wood handle monthly with mineral oil and tighten loose rivets promptly. Store in a knife block or magnetic strip to protect edge geometry and ensure staff safety.
