Nakiri 165 mm (6.5 in) White#2 Kobuse Forging
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Awase
- Core Edge Steel: Shirogami (White) #1
- HRC (Rockwell Hardness): 60-61
- Handle: Zelkova
- 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.
Kobuse Forging – Traditional Japanese Swordsmithing Technique
This knife is crafted using the Kobuse method, a traditional Japanese forging technique once used to make samurai swords. A soft iron core is wrapped inside a hard high-carbon steel jacket, combining exceptional cutting performance with added durability and shock absorption.
This particular blade is a Honyaki-style knife from Tosa, hand-forged by a skilled blacksmith using time-honored methods.
* This is handmade product, so there may be slight difference from the actual image.
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Awase
- Core Edge Steel: Shirogami (White) #1
- HRC (Rockwell Hardness): 60-61
- Handle: Zelkova
- 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.
Kobuse Forging – Traditional Japanese Swordsmithing Technique
This knife is crafted using the Kobuse method, a traditional Japanese forging technique once used to make samurai swords. A soft iron core is wrapped inside a hard high-carbon steel jacket, combining exceptional cutting performance with added durability and shock absorption.
This particular blade is a Honyaki-style knife from Tosa, hand-forged by a skilled blacksmith using time-honored methods.
* This is handmade product, so there may be slight difference from the actual image.
| Purpose | Vegetable Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Kasumi |
| Purpose | Vegetable Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Kasumi |