Hand crafted in Sakai, Osaka by Gorobei blacksmith and sharpened by one of our favourite sharpeners of all time, Izo. There is just 2 available, these will go fast. Perhaps my favourite nakiri ever, only Jiro matches IMO?
- Hitohira Gorobei Izo Japanese Knife
- 180mm Nakiri Knife
- Gorobei Blacksmith
- Izo Sharpener
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Aogami (Blue) #2, Soft Iron Clad
- Octagonal Ho Wood Handle w/ Buffalo Ferrule
- Hand-Crafted in Japan
- Edge Length: 167mm | Overall Length: 319mm | Blade Height: 56mm | Weight: 196g
- Blade Thickness: (A) 2.4 (B) 2.2 (C) 0.7
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
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Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.