+Gihei Blue #2 Nakiri 165mm
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Home > Knife Types > Nakiris > Wa Handled Nakiris > Gihei Blue #2 Nakiri 165mm
Gihei Blue #2 Nakiri 165mm
Gihei Blue #2 Nakiri 165mm Gihei Blue #2 Nakiri 165mmGihei Blue #2 Nakiri 165mmGihei Blue #2 Nakiri 165mm
Gihei Blue #2 Nakiri 165mm Gihei Blue #2 Nakiri 165mmGihei Blue #2 Nakiri 165mmGihei Blue #2 Nakiri 165mm

Gihei Blue #2 Nakiri 165mm

Item #: GAN-N16R

Average Customer Rating:
(5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $134.00
Availability: Usually ships the same business day
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Mr. Hosokawa and his son make the Gihei brand of knives along with several other brands, and this one is a beautiful example of their expert craftsmanship.

Gihei makes this line of knives with the popular Hitachi Blue paper #2 alloy. It is hardened to 62-63 HRC. The grinds on these knives are quite exceptional. In this case it is a symmetrical 50/50 grind, perfect for all users. The SUS 405 stainless steel cladding helps to protect and strengthen the core steel. It is finished with a lovely pear skin (nashiji) look above the primary bevel. Fit and finish belay the price of this knife as do its other outstanding attributes. Care must still be taken with the exposed Blue #2 edge as it will corrode if left wet or dirty.

Nakiris are becoming a popular choice in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. This nakiri will amaze you with its ability to fall through the hardest ingredients.

We really like these knives and highly recommend them in this price bracket.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 5.4 ounces
  • Blade Length: 160 mm
  • Spine Thickness at Base: 3.9 mm
  • Blade Height: 47.1 mm
  • Handle: Oak Oval
  • Ferrule: Buffalo Horn

  • Customer Reviews

    Product Reviews

    5  Excellent Quality and a Joy to Use!, January 23, 2019
    Posted By: Mike K - verified customer

    I've been using high quality German steel/western shaped knives since my cooking school days many years ago. This is my first Japanese knife, which I received (well... asked for ;-) as a gift. I am absolutely delighted with this Gihei Blue #2 Nakiri! It is BY FAR the best knife I have ever owned. Great fit and finish, craftsmanship, sharpness, balance, weight, and aesthetic. Since the day it arrived it has become my go-to veggie prep knife. This knife is a wonderful combination of handmade authenticity and surgical precision. It's a joy to use and makes short work of even the largest stack of food. Beyond that, the incredible sharpness and blade geometry allow for thinness of cuts I've never been able to attain. This tool allows me to effortlessly slice garlic and onions so thin they're practically transparent. I'm also appreciating the stainless cladding, it looks great and lowers my stress level over maintenance issues. Buy this knife. Enjoy it. Just watch your fingers!

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    5  I Got the Knack,,,,er, Nak-iri, September 17, 2017
    Posted By: Jay R - verified customer

    My first Japanese knife was a Shun nakiri. It's a good knife. At least I thot so until I tried this one.It was easy to imagine a ripe tomato cringing in terror. It feels solid and cuts like that was its destiny from birth. I suppose I'll need to invest in some water stones at some point. I really don't need to get this sharper at this point in time, so that purchase can wait.

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    5  A real beauty, December 5, 2016
    Posted By: Aaron Segraves - verified customer

    This is an awesome knife! The pictures don't do justice to the finish as I spent a good ten minutes just looking over the blade and admiring the craftsmanship. It's sharp enough to be an upgrade over any knife in my kitchen (my first japanese knife) and makes short work of veggie prep. Steve's video review was spot on.

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