{"product_id":"nakiri-185mm-coming-soon","title":"Nakiri 185mm coming soon","description":"\u003cp\u003eThis Nakiri feature a medium size and tall blade with a good distal taper\u003cspan\u003e. Flat profile from the heel with a curve toward the tip. The San-mai\u003c\/span\u003e is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel then finish by hand on bench stone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecs :\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Name : Nakiri \u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eYear : Mai 2026\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eConstruction : San-maï (3 layers)\u003cbr\u003e- Range : Nishiji KU\u003cbr\u003e- Geometry : Medium to thin\u003cbr\u003e- Blade length (heel to tip) : 185mm\u003cbr\u003e\u003cspan\u003e- Blade height (at the heel): 58mm\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- Hagane : 135Cr3\u003cbr\u003e\u003cspan\u003e- Jigane : Soft steel\u003c\/span\u003e\u003cbr\u003e- Handle : Maru (Round) with Laburnum\u003cbr\u003e- Balance point : at the pinch grip\u003cbr\u003e\u003cspan\u003e- Distal taper : 6.3 \/ 2.8 \/ 0.7 mm\u003c\/span\u003e\u003cbr\u003e- Weight : 236.1 grams\u003cbr\u003e- Finish : Kurouchi with satin polish (Kasumi ish)\u003cbr\u003e- Special feature : Handle is friction fitted but can be glue if needed\u003cstrong\u003e\u003cbr\u003e- Observation : \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Hardness :\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e≥ 64HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at hello@simonmaillet.com.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy blades are made from carbon steel not stainless steel as it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything. Claddings stated as \"dirty wrought iron\" will be more reactive. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy handles are made from local, untreated, un-stabilised wood. I use oil and varnish to protect them. The color, may change with use. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrench postage with Chronopost \/ Colissimo\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eInternational postage with DHL express\u003cspan\u003e \/ UPS\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Simon Maillet","offers":[{"title":"Default Title","offer_id":55584744800632,"sku":null,"price":350.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0460\/6171\/5607\/files\/IMG_5582_45899ae3-c4d4-4939-999c-af561a14fb73.jpg?v=1781811334","url":"https:\/\/www.simonmaillet.com\/products\/nakiri-185mm-coming-soon","provider":"Simon Maillet","version":"1.0","type":"link"}