is a traditional Japanese vegetable cleaver
, and this Kajiwara damascus knife is a fine example of one. Like the other knives in the damascus line, this one is forged from Aogami or Blue #2 steel, with a great heat treat bringing the steel to a Rockwell hardness of 62. The steel at that hardness will take and hold a steep edge, without sacrificing too much toughness. The knife is 3.0 mm thick on the spine at the choil, and holds that thickness pretty well throughout its length, with little distal taper. That makes this knife blade heavy, but that is what you want from a cleaver, once you grab that rosewood handle, and take to the cutting board with some fresh crunchy carrots, you’ll see why.
Coming in at 6.0 ounces it is a solid middleweight blade, that will make even the neophyte home cook feel more confident in their knife skills, as piece after piece of produce quickly and efficiently become julienned, diced, or minced. The nakiri is one more example of the dedicated knife system used by Japanese cooks, it is made to do its designated task as well as possible, and it does. For big vegetable prep sessions, like making a large quantity of mirepoix for soups and sauces, this knife will make your life easier and the task at hand much quicker, with more consistent results.
Weight: 6.0 ounces
Blade Length: 165 mm
Overall Length: 309 mm
Thickness at Heel: 3.0 mm
Blade Height: 52.2 mm