Type: Nakiri / Vegetable Knife
Engraving: Yoshimune
Construction: Blue (Aogami) Super core with Soft stainless clad (3 layers)
Out Side Blade: Soft Stainless steel
Core Edge Steel: Blue (Aogami) Super steel
Blade Length: 135 mm (6.5 in)
Blade Height: 40 mm (1.6 in)
Weight: about 112 g (3.9 oz)
Spine Thickness: 2 mm/at heel
Blade Type: Double bevel blade
HRC (Rockwell Hardness): 62-64
Finishing: Black Finish
Handle: Walnut with Plywood ferule
Place of Origin: 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.

Aogami Super (Hitachi Metals Ltd.) is one of the most outstanding Japanese carbon steels.

In addition to containing more Carbon, Chromium, and Tungsten than Blue Steel # 1. It has excellent edge sharpness and edge retention but is also capable of attaining high hardness without being brittle. Consequently, many knife enthusiasts rate Aogami Super as one of the world's very best high carbon steels.

Nakiri 135 mm (5.3 in) Aogami Super Double-Bevel

¥15,000