Nakiri Knife Specs
- Blade Type: Double-bevel
- Blade Length: 12–18 cm
Nakiri are vegetable knives used in Japan since old times. Their broad, quadrilateral double-bevel blade is perfect for cutting large and thick vegetables with precision and stability.
Easy to use for right and left-handed people, Nakiri knives' durability makes them suitable for peeling hard root vegetables such as daikon radish.
Nakiri vs. Other Knife Types
Unlike other kitchen knives with gently curved blades, nakiri blades are straight. Typically, Japanese knives are designed to cut by pulling. However, nakiri knives are designed to cut vertically, just like a Chinese cleaver knife.
Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistance to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
Shirogami (White) steel is pure carbon steel that is reasonably priced but rusts easily.
We have a variety of stainless steels such as Ginzan, VG10/5/1, AUS10/8, high-speed powdered steel (SRS, SG2), and others.
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