"Paring knife Nakiri Yuri"
Japanese knives of the series Yuri
Japanese chef's knives of Yuri series are distinguished not only by their high quality. Their friendly, bright, even shiny appearance make the Santoku knife, the Nakiri paring knife and the small, practical petit (Petty knife) a real \"lady line\". This is not surprising, because the designers of this series are Japanese cooks who know what discerning women value in the kitchen. Japanese knives are a special kind of knife world. Most cooks immediately think of very high-priced, prestigious Japanese knives made by world-renowned master blacksmiths. But there are also the genuine Japanese knives from Shizu with their own positioning. They are very high quality knives with 3 layers. Inside a hard core of high carbon steel AUS-8 with high sharpening potential, the outer skin is made of high quality stainless steel SUS1A-1. Thus, the Japanese knife of this series forgives even a more casual handling, which is not recommended for more delicate, hand-forged Japanese knives of old tradition. Since all knife blades of the Yuri series are ground at a small angle and are very sharp, working with these knives is easy by hand, is not exhausting and is very enjoyable.
How to use
Japanese chef's knives are made of extremely hard steels and are forged and ground thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft cut foods. Please refer to the product details for information in this regard. In particular, knives with a very thin cutting edge and hollow grind are prone to chipping on the blade. These are excellent for fine cuts of soft cut material, but should be used with appropriate care. Sharpening on a whetstone usually produces an angled grind, which makes the edge more stable over time.
Breakouts on the cutting edge can also occur due to leverage forces as well as frozen cuttings, which significantly reduce the temperature of the steel. Leverage forces often occur when cutting material with bones, for example. Chipping on the cutting edge may need to be ground out by a professional.
The knife should always be guided straight with pulling or pushing cut, without much pressure. To maintain sharpness, avoid cutting on stone, glass or other hard surfaces. Never use \"sharpening steel\" for resharpening. Water sharpening stones are recommended (grit: 400-1200 for preliminary sharpening, 3000 for fine sharpening, 6000 or more to strip the blade) and a honing leather if necessary.
Please keep the knife away from children. These knives are extremely sharp, please be careful.
All products are unique, so slight deviations from the exemplary picture are possible.
Care instructions
When using knives made of delicate types of steel, such as Aogami, Shirogami or V-Toku, please clean them occasionally with a cloth and water even during prolonged use. However, acidic foods can still cause discoloration on these classic carbon steels. After use, please wash by hand with hot water and use a neutral detergent if necessary. Please do not put the knife in the dishwasher under any circumstances. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated area. Residual moisture can cause rust in non-stainless steels. See our posts on the ORYOKI Japan blog for product care.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly afterwards.
