{"product_id":"rhymer-knives-7-stainless-nakiri-masterline","title":"Rhymer Knives 7\" Stainless Nakiri (Masterline)","description":"\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003eA nakiri is a traditional Japanese knife designed specifically for precision cutting of vegetables. This design is perfect for clean, straight cuts and is especially useful for chopping, slicing, and dicing. The flat blade of a nikiri allows for full contact with the cutting board, ensuring even slices. The wide blade with a flat edge ensures plenty of knuckle clearance while chopping, and is great for scooping food off the cutting board. The nikiri excels in the chopping of vegetables and thinly slicing meat. but its not to be confused with a cleaver. The nikiri's edge is extremely thin, lending itself more to precision slicing of meat and chopping vegetables.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eKnife details:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eBlade length: 7”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eHeel height: 2.3” \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eHandle length: 5.1”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eSteel: Nitro V Stainless\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eHandles material: Box Elder Burl, African Blackwood, and Copper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eGrind type: Walkschliff\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eEdge thickness and hardness: .005” 62 hrc\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eEdge angle 15 degrees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eWeight: 5.2 oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eWalkschliff description:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eThe walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why I've switched over to the walkschliff grind is \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e2. Adds blade stiffness without adding weight\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e3. In my opinion the best way to get effective food release\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e4. Adds edge durability without “wedging”. Wedging is the the knife cutting through the food medium is too thick and you experience drag while completing cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eFood release is the inability of food to stick to the side of the blade. Its something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cem\u003eSource: www.Rhymerknives.com\u003c\/em\u003e\u003c\/p\u003e","brand":"Rhymer Knives","offers":[{"title":"Default Title","offer_id":51812271456567,"sku":"RKMC-7N","price":340.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/webeknivessf.com\/products\/rhymer-knives-7-stainless-nakiri-masterline","provider":"We Be Knives","version":"1.0","type":"link"}