knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables. Their height appeals to users with large hands or those liking a good board-to-hand clearance.
These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.
The Kohetsu Blue #2 nakiri
is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by the addition of stainless steel cladding. Upkeep is reduced considerably while superior edge creation and retention are maintained. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.
If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.
Location: Seki Japan
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Weight: 6.3 oz/ 178g
Blade Length: 162 mm
Overall Length: 302 mm
Spine Thickness at Heel: 4.7 mm
Blade Height at heel: 48.8 mm