On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Ebuchi Knives
- Enjin Knives
- Fujiwara Knives
- Japanese Garden Tools
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kikumori Hamono
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurotori Knives
- Kurosaki Knives
- Kuwabara Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Mikisyo Hamono
- Minamoto Knives
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Murata Knives
- Muneyoshi Knives
- Nakagawa Hamono
- Nigara Knives
- Nishida Knives
- Ogata Knives
- Okada (Masanobu)
- Okeya Knives
- Richmond Knives
- Red Rock Tools
- Saji Knives
- Sakai Knives
- Sakoda Knives
- Shibamasa Knives
- Shibata Knives
- Sukenari Knives
- Tabata Hamono
- Tachikaze Knives
- Tadokoro Knives
- Takamura Knives
- Takayuki Knives
- Takeda Knives
- Tanaka, (Shigeki)
- Tanaka, (Yoshikazu)
- Tani Knives
- Tetsujin Hamono
- Tojiro Knives
- Tsubaki Knives
- Tsunehisa Knives
- Ueda Knives
- Xin Kitchen Knives
- Yahiko Knives
- Yamashin Knives
- Yasunori Knives
- Yauji Knives
- Yoshikane Knives
- Yoshimitsu Knives
- Yoshito Saku Knives
- Yoshizawa Knives
- Yasha Yukawa Knives
- Yusaku Knives
- Yuuka san Woodblock Prints
- Shop All
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pans
- Chef Equipment
- Chopsticks
- CKTG Close Outs
- Cutting Boards
- Higo Folders, Hunters
- Gift Ideas
- Hand Held Sharpeners
- Headbands
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Sharpening Tutorials
- Knife Storage
- Magnifiers
- Tenugui Towels
- Peelers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Spatulas
- Spoons
- Stickers
- Strops
- Shop All
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
We have a soft spot for nakiris. They are an unusual knife in the West but a staple in most Japanese kitchens. Their prime task is to chop vegetables (nakiri means “greens” in Japanese) but they are also a good tool for many other cutting tasks around the kitchen. They differ from the 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.
The Minamoto Nashiji line of knives are constructed with a core of the very popular Aogami blue #2 steel. This is then clad with a layer of stainless steel with a nashiji (pear skin) finish. Ease of maintenance is thus enhanced. Aesthetically these knives compete with far more expensive blades.
The black pakka wood yo handle is attached to the blade with 3 stainless rivets and a lovely angled stainless bolster.
We are very excited by this new line of knives which represent a really great value and perfect pathway into the world of Japanese knives.Weight: 6.0 oz/ 172g
Blade Length: 166mm
Overall Length: 291mm
Spine Thickness at Heel: 1.9mm
Blade Height at Heel: 42.5 mm
The Minamoto Nashiji line of knives are constructed with a core of the very popular Aogami blue #2 steel. This is then clad with a layer of stainless steel with a nashiji (pear skin) finish. Ease of maintenance is thus enhanced. Aesthetically these knives compete with far more expensive blades.
The black pakka wood yo handle is attached to the blade with 3 stainless rivets and a lovely angled stainless bolster.
We are very excited by this new line of knives which represent a really great value and perfect pathway into the world of Japanese knives.
