Type: Nakiri
Finish: Nashiji (Satin) Finish
Blade Length: 165 mm (6.5 in)
Construction: Stainless Clad
Core Edge Steel: Ginsan (Silver #3)
HRC (Rockwell Hardness): 60
Handle: Walnut/Ebony
Bevel: Double-Bevel
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.

Nakiri 165mm (6.5in) Ginsan (Silver No.3) Nashiji Finish Double-Bevel

¥25,000