Type: Nakiri
Finish: Kurouchi
Blade Length: 165 mm (6.5 in)
Construction: Hon-Warikomi
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 60-61
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.

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.

Nakiri Kurouchi 165 mm (6.5 in) Aogami (Blue) #2 Double-Bevel - Nishioka

¥17,000