Sawakazuma Genryu Aoniko Nakiri 165 mm / 6.5" Rosewood Handle
Do you have trouble finding the right kitchen knife specifically for your vegetables?
For those that don't mind a little taking care of their equipment, the Aoniko Nakiri, made out of high carbon steel, is an ideal solution. This vegetable knife with plenty of knuckle clearance and will hold its edge for a long time even with heavy use.
Ideal for:Chopping, slicing, dicing, and mincing.
Useful on food types:All vegetables.
Kurouchi Aoniko Nakiri Knife 165 mm (6.5") Rosewood Handle
Weight: 154 g Blade Width: 50 mm Blade Thickness: 2 mm Handle Length: 125 mm Handle Thickness: 25 mm
The blade has a stunning custom finish with stately atmosphere. Black finish 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 Aogami #2 (Blue Steel #2) 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 knivesare 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 Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
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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