Do you find that you could use an extremely sharp knife for some of your denser vegetables? Or just to make short work of the cabbage?
This handcrafted Nakiri from Isamitsu made out of aogami super (Blue Super Steel) is going to be a welcome addition to your kitchen. The master blacksmiths have refined their craft and put their own unique take on this beautiful Nakiri. Hand forged Blue Super Steel is one of the hardest materials to forge due to the composition and requires the utmost skill.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
165 mm (6.5")
Weight: 158 g
Blade Width: 52 mm
Blade Thickness: 2 mm
Handle Length: 118 mm
Handle Thickness: 20 mm
The blade has a stunning custom finish with stately atmosphere. The hammered black finish (Kurochi) is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
For those that don't mind a little taking care of their equipment, the Aogami Super Nakiri, made out of high carbon steel, is an ideal solution. This vegetable knife has plenty of knuckle clearance and will hold its edge for a long time even with heavy use.
This blade is made of Aogami Super (Blue Super Steel) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
Nakiri Japanese vegetable knives are double bevel knives designed specifically for use with vegetables. The double bevel vegetable knife is a great option for breaking down any fruits or vegetables.
This knife maker is from the Ibaraki Prefecture outside of Tokyo region. With two master blacksmiths, Isamitsuis a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
Category: Aogami, Aogami Super, Blue Steel, Blue Super, High Carbon, Kurouchi, Nakiri, New
Japanese Nakiri knives have long, broad, and flat design allows for ease-of-use when implementing rocking, chopping, cutting, and mincing motions. The double bevel, wide blade allows cooks to prep whole cabbages with ease and the handle clearance allows plenty of room for your hand while working. Easy to work with, it is understandable why the Nakiri chef knife is first up when daikon, cabbage, or other vegetables reach the countertop.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
The Japanese Nakiri knife cannot be used to cut bone or frozen food, as it may chip. You should also avoid using a dishwasher to clean it.
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