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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: 6.2 ounces
Blade Length: 165 mm
Overall Length: 295 mm (13")
Thickness at Heel: 1.9 mm
Blade Height: 44 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.
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