Cangshan Haku 5” Nakiri with Sheath

The HAKU Series is a testament to the beauty of expert hand craftsmanship. Exceptionally sharp, minimalistic, and beautiful, these hand-sharpened blades feature a unique 67-layer Damascus pattern across the face of the X-7 high-alloy full-tang blades. Rich, ultra-dense African Blackwood handles balance each knife while providing exceptional comfort and precision for the chef. Each knife comes with a dark walnut wood magnetic Saya-style sheath that is perfectly shaped to match and protect the knife’s distinct blade.

• The Nakiri Knife is a full-tang knife with keen Asian-style edge that allows for added stability, easy honing, long-lasting sharpness, and increased efficiency when cutting and chopping.
• Forged from 67 layers of Cangshan proprietary X-7 Damascus Steel.
• Each blade goes through Cangshan proprietary ULTRA6 heat treatment, ensuring every blade maintains its strength and function.
• Hand-sharpened to a 16-degree angle with a Rockwell Hardness rating of 60 +/- 2, the HAKU Series is incredibly sharp with exceptional edge retention.
• Lifetime Manufacturer Warranty against defects in materials and manufacturing.

USE & CARE

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
• and-wash with warm water and mild detergent. Rinse and dry immediately.
• Maintain cutting edge by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
• Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
• Periodically rub food-safe mineral oil onto handle to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
• Store knife in safe place to protect edge and prevent injury.

• Use

  • Always use caution when handling sharp objects.
  • Avoid cutting on hard surfaces such as stone, metal and glass.
  • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

  Care

  • Hand-wash with warm water and mild detergent. Rinse and dry immediately.
  • Maintain cutting edge by regularly using honing steel.
  • Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
  • Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
  • Periodically rub food-safe mineral oil onto handle to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
  • Store knife in safe place to protect edge and prevent injury.