While the primary task associated with nakiris is to chop vegetables (nakiri means “greens” in Japanese), they are also a very good choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.
The Kanehide TK Nakiri 180mm is constructed from TK steel. TK is a proprietary semi stainless steel that has a carbon steel feel and ability to be sharpened with relative ease. It’s the same steel found in the popular Kikuichi TKC line of knives…at a far lower price! It is a mono steel blade with a nice machine finished blade face. The edge out of the box is surprisingly sharp. The way it sharpens easily and effectively is really impressive. The spine and choil areas are nicely finished as is the western style pakka wood handle.
This is a really good knife and it is made more so by its competitive pricing. The Kanehide TK nakiri would be a great choice for a line chef, home cook, or anyone looking to experience the unique aspects of a nakiri style knife without breaking the bank.
Location: Seki City
Steel: TK Steel
Type: Semi Stainless
Blade Length: 182mm
Total Length: 310mm
Spine Thickness at Base: 2.1mm
Blade Height: 48mm
Handle: Yo (Western)
Scales: Black Pakka Wood
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