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Are you in need of a highly precise knife for cutting through tough vegetables or quickly slicing through cabbage? This expertly crafted Nakiri from Isamitsu is made with Shirogami #1 / White Steel #1 and will be a valuable addition to your cooking arsenal. With their refined skills, the master blacksmiths have created a unique and stunning Nakiri.
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Handmade Nakiri Knife
Blade Material: Shirogami #1 (White Steel #1) Carbon Steel
Blade Length: 165 mm (6.5")
Edge Type: Double Bevel
Japanese Pagoda Handle
Weight: 1279 g
Blade Width: 57 mm
Blade Thickness: 3 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.
This blade is made of Shirogami #1 (White Steel #1) with excellent sharpness and durability. White steel has increased carbon content and reduced impurities, making for an incredible blade and increased hardness, similar to ancient katana. With few impurities and the high carbon content, this type of knife can have excellent sharpness and is easy to re-sharpen.
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, Isamitsu is 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: Advanced Veg, High Carbon, Kurouchi, Nakiri, New, Shirogami, Western Style, White Steel No. 1
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.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike.
Check out our catalog today to find the perfect Japanese Nakiri knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
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