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The nakiri is a traditional Japanese vegetable cleaver, and its interesting shape serves a purpose and serves it well. The blunted end makes this knife safer to use quickly, and its height makes it easy to guide across the produce you are cutting with your non-knife hand. With a nakiri and good technique, you’ll be shocked how much faster and more accurately you can process vegetables, and it’s so much more fun and gratifying, you’ll start making a list of unfortunates that you can pawn that mandolin off on.
Forged from Aogami #2 or blue paper #1 steel, this knife is heat-treated to 62 HRC, ground to a fine edge that is neither brittle nor prone to rolling. This translates to a blade that will take a steep edge and hold it for longer than a comparable European stainless steel knife. The kurouchi finish consists of the carbonized coating created during heat treating, and it helps protect your knife from rust. This is a great tool for vegetable prep, and with this steel at this price, it’s also a bargain.Blacksmith: Kajiwara San
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finsih: Kurouchi
Weight: 6.0 ounces
Blade Length: 175 mm (7")
Overall Length: 310 mm (12.25")
Thickness at Heel: 2.7 mm
Blade Height: 55.3 mm
Forged from Aogami #2 or blue paper #1 steel, this knife is heat-treated to 62 HRC, ground to a fine edge that is neither brittle nor prone to rolling. This translates to a blade that will take a steep edge and hold it for longer than a comparable European stainless steel knife. The kurouchi finish consists of the carbonized coating created during heat treating, and it helps protect your knife from rust. This is a great tool for vegetable prep, and with this steel at this price, it’s also a bargain.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Awesome knife!, November 11, 2015Posted By: Sean jasinski - verified customer
Ever since I got this knife I've loved the job of vegetable prep. Arrived fairly sharp, took it up to a shapton 15k stone and it screams. You are getting a lot of knife for your dollar, plus dealing with ck2g is fantastic.
Ever since I got this knife I've loved the job of vegetable prep. Arrived fairly sharp, took it up to a shapton 15k stone and it screams. You are getting a lot of knife for your dollar, plus dealing with ck2g is fantastic.
Good Buy But Needy, August 30, 2015Posted By: Chur Boy - verified customer
I'd like to say that this has the potential to be a great knife, but out of the box, I was skeptical. A brief period of buyer's remorse for buying the cheaper knife swept over me. Further inspection showed that the heel of the edge was high and the edge wasn't completely flat all the way down the profile. Food like green onions left me with a lot of those annoying pieces where all the ends are still stuck together and it looks like an accordion. Took quite a bit of work on some low, medium, and high grit stones to grind down to the flat shape I had expected, but now, veggies and delicates are a breeze as long as the edge is finished above like 4k. Still not great for delicate tip work but can crank out a mean brunoise. Takes a real nice hone. I can say that after 1 year ownership, the kurouchi finish is starting to get buffed out in places. This isn't too big a problem to me because I consider it patina. It's a very light knife that is surprisingly deft and has handled some busy services.
I'd like to say that this has the potential to be a great knife, but out of the box, I was skeptical. A brief period of buyer's remorse for buying the cheaper knife swept over me. Further inspection showed that the heel of the edge was high and the edge wasn't completely flat all the way down the profile. Food like green onions left me with a lot of those annoying pieces where all the ends are still stuck together and it looks like an accordion. Took quite a bit of work on some low, medium, and high grit stones to grind down to the flat shape I had expected, but now, veggies and delicates are a breeze as long as the edge is finished above like 4k. Still not great for delicate tip work but can crank out a mean brunoise. Takes a real nice hone. I can say that after 1 year ownership, the kurouchi finish is starting to get buffed out in places. This isn't too big a problem to me because I consider it patina. It's a very light knife that is surprisingly deft and has handled some busy services.
Product Review, May 4, 2014 Product Review, May 15, 2013
