Nashiji Chef's Knife - Nakiri, 165mm (6-1/2 in.) with Aogami

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Price:$439.00 Saving: $111.00

Product Description for Nashiji Chef's Knife - Nakiri, 165mm (6-1/2 in.) with Aogami

Maker: Toshihiro Wakui (click to see more by this maker)
Price: $439.00 Saving: $111.00
Item num: 104764
Blade length: 7.40 in.
Cutting edge length: 6.50 in.
Total length: 12.40 in.
Blade height (at heel): 2.07 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.08 in.
Item weight: 7.40 oz.
Shipment weight: 11 oz.
Blade: San mai blade with an Aogami 2 carbon steel core
Bolster: Black pakkawood
Handle: Octagonal ebony handle
Description: Toshihiro Wakui is one of the finest smiths in Sanjo, Japan. For several years, Wakui-san worked with Yoshikane. His skill in the forge and with heat treating is exceptional.
The traditional Japanese nakiri is ideal for chopping and slicing fruits and vegetables, as well as boneless meats. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers.
Wakui hand forged this knife. A central core of hard Aogami #2 is set between nashiji finished carbon steel, resulting in a keen, long lasting edge. Blue steel (aogami) is a favorite of professional chefs due to the exceptionally long lasting edge. The thin blade is distal tapered for optimal balance with a clean grind and no wedging. The spine is rounded for comfortable, effortless cuts.
The octagonal handle is comfortable for both right and left handed users. It is formed from ebony. This dense wood holds up exceptionally well to the harsh environment of the kitchen. A black pakkawood ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
This is sure to become a goto knife in your kitchen.


Availability: In stock. Usually ships in 1-2 business days