Okeya Blue #2 Nakiri 160mm
The Okeya Blue #2 Nakiri 160mm is a classic Japanese vegetable knife designed for fast, efficient cutting on the board. Nakiri knives feature a short, tall rectangular blade with a very flat edge profile, making them ideal for push cutting and chopping vegetables with precision. If you enjoy using a taller blade, a nakiri quickly becomes one of the most satisfying tools in the kitchen for preparing vegetables, herbs, and greens.
We are very pleased with the knives coming from the small blacksmith shop run by Fujiwara-san and his son in Miki, Japan. For many years, they focused almost exclusively on producing kogatana blades--small multi-purpose knives used for carving, whittling, and a variety of cutting tasks. Their move into kitchen knives has been impressive, and this nakiri is another great example of their craftsmanship and value.
The blade uses the ever-popular Hitachi Blue #2 carbon steel, hardened to about 60 HRC. Blue #2 is well known for its ability to take an extremely sharp edge while still being tough and relatively easy to sharpen. The core steel is clad with stainless steel for durability and easier maintenance. The outer cladding has a handsome textured finish reminiscent of a nashiji (pear skin) pattern, and the engraved kanji adds a nice traditional touch to the blade. The knife is paired with a traditional oak octagonal handle finished with burnt urushi lacquer, giving it a refined appearance and comfortable grip.
Care Instructions: The Blue #2 core steel is reactive and can develop a patina over time. Hand wash and dry thoroughly after use. Do not leave the knife wet or soak it in water. Avoid cutting frozen foods or bones. Sharpen using quality water stones to maintain a razor-sharp edge.Blacksmith: Fujiwara San
Brand: Okeya
Location: Miki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji / Textured Finish
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal, Burnt Urushi Finish
Weight: 5.3 oz (152 g)
Edge Length: 155 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
The Okeya Blue #2 Nakiri 160mm is a classic Japanese vegetable knife designed for fast, efficient cutting on the board. Nakiri knives feature a short, tall rectangular blade with a very flat edge profile, making them ideal for push cutting and chopping vegetables with precision. If you enjoy using a taller blade, a nakiri quickly becomes one of the most satisfying tools in the kitchen for preparing vegetables, herbs, and greens.
We are very pleased with the knives coming from the small blacksmith shop run by Fujiwara-san and his son in Miki, Japan. For many years, they focused almost exclusively on producing kogatana blades--small multi-purpose knives used for carving, whittling, and a variety of cutting tasks. Their move into kitchen knives has been impressive, and this nakiri is another great example of their craftsmanship and value.
The blade uses the ever-popular Hitachi Blue #2 carbon steel, hardened to about 60 HRC. Blue #2 is well known for its ability to take an extremely sharp edge while still being tough and relatively easy to sharpen. The core steel is clad with stainless steel for durability and easier maintenance. The outer cladding has a handsome textured finish reminiscent of a nashiji (pear skin) pattern, and the engraved kanji adds a nice traditional touch to the blade. The knife is paired with a traditional oak octagonal handle finished with burnt urushi lacquer, giving it a refined appearance and comfortable grip.
Care Instructions: The Blue #2 core steel is reactive and can develop a patina over time. Hand wash and dry thoroughly after use. Do not leave the knife wet or soak it in water. Avoid cutting frozen foods or bones. Sharpen using quality water stones to maintain a razor-sharp edge.
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