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Migoto Nakiri 165mm

Product code: MG165N  |  EAN: 2000000003535

£235.00 + Shipping

Migoto Nakiri 165mm

Product code: MG165N  |  EAN: 2000000003535

£235.00 + Shipping

The Nakiri is the traditional Japanese vegetable knife. The straight blade makes it ideal for precise work such as julienne, as well as fine slicing and dicing. The deep blade also means it is the perfect tool for slicing through harder, bigger root vegetables like squash.

Blade range Migoto

A stunning range of multi-layered hand crafted knives made by Shigeki Tanaka. The central cutting core of VG10 steel is surrounded by 16 layers of stainless steel.
Blade length 165mm
Blade construction 16 Layers, Folded steel
Blade material VG10
Handle material Walnut with black pakkawood ferrule
Blade shape Nakiri

The Nakiri is the traditional Japanese vegetable knife. The straight blade makes it ideal for precise work such as julienne, as well as fine slicing and dicing. The deep blade also means it is the perfect tool for slicing through harder, bigger root vegetables like squash.

The Nakiri is the traditional Japanese vegetable knife. The straight blade makes it ideal for precise work such as julienne, as well as fine slicing and dicing. The deep blade also means it is the perfect tool for slicing through harder, bigger root vegetables like squash. A stunning range of multi-layered hand crafted knives made by Shigeki Tanaka. The central cutting core of VG10 steel is surrounded by 16 layers of stainless steel. The handles are octagonal and made from walnut with a black pakka wood ferrule. These knives have a Rockwell hardness of 60.

All Kin Knives come with a lifetime guarantee as long as they are treated correctly in accordance with our care instructions.

We ship worldwide.

How much does delivery cost?

Select products qualify for free shipping.
Standard delivery to the United Kingdom is £6.95.
Express delivery (must order before 1 pm) within the UK is available for £8.95.
International delivery for only £19.95.

When will my order be shipped?

If the Express option is selected, we endeavour to despatch your order the same day if ordered before 1pm. All other orders – including international deliveries – will be shipped within 1-2 working days.

When will my order arrive?

Express orders should arrive the next working day for Mainland UK, if ordered before 1 pm. Express orders within the UK but not Mainland will be delivered within 3 working days. For all other orders, we aim to deliver inside 7 working days to the UK and 14 working days overseas. If for some reason we are unable to deliver within this time, we will contact you to let you know when to expect them. In cases of unacceptable delay, we will offer a full refund.

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Mint Condition 🍃 Perfect cuts only!

#Chiffonade #ChiffonadeGoals #JapaneseSteel #CookingMagic #ChefLife #MintyFresh #Knife

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Mint Condition 🍃 Perfect cuts only! #Chiffonade #ChiffonadeGoals #JapaneseSteel #CookingMagic #ChefLife #MintyFresh #Knife

Top of the morning to ya! 🍀 Happy St. Patrick’s Day!

To celebrate me being an eighth Irish (!) we made this delicious beef and @guinness stew! And you can too…

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
A big thyme sprig
900g potatoes, peeled and chopped
3 parsnips, peeled and chopped

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables.

For the mash… Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.

Recipe from #bbcgoodfood.

🔪 SUS440C Gyuto 210mm, Turquoise Handle

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Top of the morning to ya! 🍀 Happy St. Patrick’s Day! To celebrate me being an eighth Irish (!) we made this delicious beef and @guinness stew! And you can too… 2 tbsp vegetable oil 1kg stewing beef, cut into large chunks 1 onion, roughly chopped 10 carrots, cut into large chunks 2 tbsp plain flour 500ml can Guinness 1 beef stock cube pinch of sugar 3 bay leaves A big thyme sprig 900g potatoes, peeled and chopped 3 parsnips, peeled and chopped Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables. For the mash… Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot. Recipe from #bbcgoodfood. 🔪 SUS440C Gyuto 210mm, Turquoise Handle

Unbox a Takamura VG10 Gyuto 210mm with me!

The Gyuto is a great larger multipurpose knife, a typical chefs knife, a work horse, a good all rounder.

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Unbox a Takamura VG10 Gyuto 210mm with me! The Gyuto is a great larger multipurpose knife, a typical chefs knife, a work horse, a good all rounder.

Our longest standing range of knives: The Professional Range 🔪

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Our longest standing range of knives: The Professional Range 🔪

Tag a mate who needs this knife! 🔪

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Tag a mate who needs this knife! 🔪

Happy International Women’s Day! 👩🏼‍💼

From the two main babes at Kin knives let’s celebrate the power of women!!! 💪

Harriet, AKA Big Boss Lady (left) originally ran Kin Knives alongside her Dad before fully taking over the reigns back in 2013.

Poppy (Right) has been a key role at exhibitions up and down the country for nearly 14 years and has recently joined the team to assist with the marketing side of the business!

#internationalwomensday

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Happy International Women’s Day! 👩🏼‍💼 From the two main babes at Kin knives let’s celebrate the power of women!!! 💪 Harriet, AKA Big Boss Lady (left) originally ran Kin Knives alongside her Dad before fully taking over the reigns back in 2013. Poppy (Right) has been a key role at exhibitions up and down the country for nearly 14 years and has recently joined the team to assist with the marketing side of the business! #internationalwomensday

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