Type: Nakiri
Finish: Black Finish
Blade Length: 165 mm (6.5 in)
Construction: Aogami#2 (Blue Carbon Steel) with Stainless Steel Cladding
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 60-61
Handle: Walnut Octagonal
Bevel: Double-Bevel
Place of Origin: Miki, 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 #2. 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 #2 in terms of edge sharpness, it has slightly superior edge retention.

Nakiri 165mm (6.5 in) Aogami (Blue) #2 with Stainless Steel Cladding Double-Bevel

¥22,000