Nakiri 135 mm (5.3 in) White#1
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 135 mm (5.3 in)
- Construction: Awase
- Core Edge Steel: Shirogami (White) #1
- HRC (Rockwell Hardness): 59-60
- Handle: Walnut
- 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.
* This is handmade product, so there may be slight difference from the actual image.
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 135 mm (5.3 in)
- Construction: Awase
- Core Edge Steel: Shirogami (White) #1
- HRC (Rockwell Hardness): 59-60
- Handle: Walnut
- 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.
* This is handmade product, so there may be slight difference from the actual image.
| Purpose | Vegetable Knife |
|---|---|
| Steel Type | High Carrbon Steel |
| Blade Finish | Kurouchi |
| Purpose | Vegetable Knife |
|---|---|
| Steel Type | High Carrbon Steel |
| Blade Finish | Kurouchi |