Nakiri 165mm (6.5in) Blue#2
-
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Awase
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Rosewood Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa
- Remarks: Damascus
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
- Blade Length: 165 mm (6.5 in)
- Construction: Awase
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Rosewood Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa
- Remarks: Damascus
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.
| Purpose | Vegetable knife |
|---|---|
| Knife Shape | Nakiri |
| Steel | High Carbon Steel |
| Steel Type | Blue (Aogami) #2 |
| Handle Material | Rosewood |
| Blade Finish | Damascus |
| Blade Length | 165mm (6.5in) |
| Bevel | Double-Bevel |
| Purpose | Vegetable knife |
|---|---|
| Knife Shape | Nakiri |
| Steel | High Carbon Steel |
| Steel Type | Blue (Aogami) #2 |
| Handle Material | Rosewood |
| Blade Finish | Damascus |
| Blade Length | 165mm (6.5in) |
| Bevel | Double-Bevel |