Satake Noushu

A specialized Japanese knife designed for cutting herbs and vegetables. Thanks to the rectangular blade, you can quickly transfer the chopped ingredients to a salad bowl or to a frying pan. An experienced chef can create decorative, translucent slices using a thin Nakiri knife (katsura-muki method). The straight cutting edge is used for cutting in a vertical line and allows you to use many different techniques, such as julienne or chiffonade.

Blade - molybdenum-vanadium steel Handle - bakelite filled with wood flour Hardness - 56-58 HRCD Total length - 29, 7 cmBlade length - 16 cmBlade width - 4.7 cmBlade thickness - 1.9 mmSharpening method - double-sided symmetrical grindingWeight - approx. 205 g