VIET FUSION Asian kitchen knife NAU, blade length 16.5 cm

The NAU, with its strong and quite long blade, is a Japanese cleaver and is traditionally used for cleaning and filleting fish.   It can also be used very well for cutting and deboning poultry, cutting meat and vegetables.   Due to its relatively high weight, it can be used for cutting bones from poultry and fish bones as well as hard vegetables and tubers.   However, “chopping” usually does not involve striking like with a hatchet.     The cutting edge of the NAU is placed on the material to be cut and the heel of the hand is pressed onto the wide back of the blade and the blade is pressed through the material to be cut.   However, bones or frozen items should not be cut with the NAU, as there is a risk of the hardened cutting edge breaking.   The blade tapers towards the tip so that you can also carry out fine work despite the heavy and robust character of the knife.     The properties of this carbon steel blade make it perfect for this knife.   Thanks to the high carbon content, the knives can be sharpened extremely sharply.     Please note that this is a non-rust-proof material and requires appropriate care.       The handle is made in three parts from ironwood, padauk and jackfruit.       Attention: not dishwasher safe Decoration is not the scope of services!