Nakiri 165mm (6.5 in) Blue#S
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Awase
- Core Edge Steel: Aogami (Blue) #S
- HRC (Rockwell Hardness): 64
- Handle: Rosewood Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Nakiri is considered a useful knife to cut without splitting or cracking relatively hard vegetables, popular among vegetarians. Nakiri is a double bevel edged knife to efficiently cut, slice, and mince vegetables. Though the nakiri is often mistaken for a mini Chinese cleaver due to its flat, rectangular, and thin blade, it cannot be used to cut tough materials like bones.
Blue Super High Carbon Steel
Blue Super is a premium Japanese high carbon steel developed by Hitachi Metals. It contains added elements like molybdenum and vanadium, which enhance wear resistance, edge retention, and hardness compared to Blue #1 and Blue #2.
This steel can take an extremely sharp edge and hold it for a long time, making it a favorite among professional
*This is handmade product, so there may be slight difference from the actual image.
* Please note that for our Blue #S high carbon steel knives, the tip is slightly ground down intentionally by the blacksmith to help prevent larger chips from occurring.
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Awase
- Core Edge Steel: Aogami (Blue) #S
- HRC (Rockwell Hardness): 64
- Handle: Rosewood Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Nakiri is considered a useful knife to cut without splitting or cracking relatively hard vegetables, popular among vegetarians. Nakiri is a double bevel edged knife to efficiently cut, slice, and mince vegetables. Though the nakiri is often mistaken for a mini Chinese cleaver due to its flat, rectangular, and thin blade, it cannot be used to cut tough materials like bones.
Blue Super High Carbon Steel
Blue Super is a premium Japanese high carbon steel developed by Hitachi Metals. It contains added elements like molybdenum and vanadium, which enhance wear resistance, edge retention, and hardness compared to Blue #1 and Blue #2.
This steel can take an extremely sharp edge and hold it for a long time, making it a favorite among professional
*This is handmade product, so there may be slight difference from the actual image.
* Please note that for our Blue #S high carbon steel knives, the tip is slightly ground down intentionally by the blacksmith to help prevent larger chips from occurring.
| Purpose | Vegetable Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Kurouchi |
| Purpose | Vegetable Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Kurouchi |