Yoshisada Nagiri knife "Hozugawa" 160mm

A japanese knife mainly used for cutting vegetables. The thin, wide blade is not only suited to cut large leaf vegetables, but also to move the peices of vegetables onto to the blade to transfer from the cutting board. It can also be used for cutting meat and mochi.

| Materials |
high-grade cutlery steel (blade)/Compressed material (handle)

| Actual size |
Total length 323mm, blade length 160mm
Peak thickness 2mm, blade width 50mm, weight 155g
*Because it is handmade, there may be individual differences depending on the product.

| Package |
Paper box *Specifications such as packaging are subject to change.

| Cleaning method |
After use, be sure to wash with hot water or water and wipe off the moisture thoroughly.
Sharpening a knife keeps it sharp, so if it loses its sharpness, sharpen it before use.
There are natural whetstones and artificial whetstones for whetstones, so please consult a specialty store to purchase them.
We recommend going to a specialty store for polishing and repair once every 1-2 years.

| How to sharpen |
In the case of a double-edged blade, sharpen the front and back the same number of times.
In the case of a single-edged blade, please sharpen the surface of the blade from the tip to the base. If the back of the blade feels rough to the touch (burr edge), lightly sharpen the back side 2-3 times until the burr edge disappears.

| Handling Precautions |
A wooden cutting board is recommended.
Please do not use it for anything other than cooking.

| About delivery date |
If in stock: Ships within 7 days If not in stock: 60 days

| Others |
For maintenance such as sharpening and repair, please contact the manufacturer's definition knife. Please contact the contact information included with the main unit.