Nakiri 240mm (9.4in) Blue#2

¥35,000 JPY
Worldwide shipping available
Description
  • Type: Nakiri
  • Finish: Kurouchi (Black Dyed)
  • Blade Length: 240 mm (6.5 in)
  • Construction: Awase
  • Core Edge Steel: Aogami (Blue) #2
  • HRC (Rockwell Hardness): 60-61
  • Handle: Magnolia 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 (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #1. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #1 in terms of edge sharpness, it has slightly superior edge retention.

* This is handmade product, so there may be slight difference from the actual image.

  • Type: Nakiri
  • Finish: Kurouchi (Black Dyed)
  • Blade Length: 240 mm (6.5 in)
  • Construction: Awase
  • Core Edge Steel: Aogami (Blue) #2
  • HRC (Rockwell Hardness): 60-61
  • Handle: Magnolia 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 (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #1. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #1 in terms of edge sharpness, it has slightly superior edge retention.

* This is handmade product, so there may be slight difference from the actual image.

Category Table
Purpose Vegetable Knife
Steel High Carbon Steel
Blade Finish Kurouchi
Purpose Vegetable Knife
Steel High Carbon Steel
Blade Finish Kurouchi