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Nishida Nakiri
Nishida Nakiri
Nishida Nakiri

Nishida Nakiri

Item #: NishidaNakiri

Average Customer Rating:
(4 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $156.00
Availability: Usually ships the same business day
CKTG Nakiri Saya C
Usually ships the same business day
Nakiri knives are gaining a following in the USA with both professional and home chefs. They are used almost exclusively for cutting vegetables. The classic box shape is a feature of the knife as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.

The cutting edge is ground from both sides, called ryoba in Japanese, which makes it easier to cut straight slices through hard ingredients. This is enhanced by the very flat profile of the blade which contacts the cutting board along almost the entire edge.

The Nishida nakiri is made from a three-layered construction of Shirogami #1 carbon steel surrounded by a soft iron (jigane) cladding. The outer layer is finished in a rustic blacksmith or kuruochi finish. The very nice grind to the edge is then bead blasted into a kasumi style finish. All in all, this is a great looking blade with a good edge that will benefit from a trip to your favorite stones!

A classic octagonal Japanese style handle, which does not have a bolster, is made from wood with a glossy finish.

  • Weight: 6.8 ounces
  • Blade Length: 170 mm
  • Overall Length: 316 mm
  • Thickness at Heel: 3.9 mm
  • Blade Height: 48.2 mm

  • Customer Reviews

    Product Reviews

    4  Nice quality knife, January 24, 2015
    Posted By: Patrick

    Slicing cucumber has never been so much fun. This knife has a hefty blade and an octagonal handle that makes it very comfortable to use. Nice and sharp out of the box...thin slicing is limited only by my own skill. The finish has held up well to repeated use with only the edge developing some patina. Overall a very nice knife.

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