Knife name: Nakiri
Material: Blue steel #2/Aogami No.2
Finish: Black Stainless Clad
Handle: Rosewood Handle
Blade type: Double-edged
Blade length: 165mm
Origin: Miki City in Hyogo prefecture
The Nakiri is a double bevel edged knife with thin blade profile and popular throughout Japan, it is mainly used by home cooks for quickly and efficiently chopping, slicing, and mincing vegetables, fruits, becoming popular knife among vegetarians.
Aogami No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to Shirogami No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Aogami No.2 is very similar to Shirogami No.2 in terms of edge sharpness, it has slightly superior edge retention.
C 1.05- 1.15 % | Cr 0.2-0.5 % | W 1.0-1.5 %
Kurouchi Finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look.
The edge is the carbon steel which is examined good carbon steel, forged and clad stainless. Since the side is stainless steel, it is hard to rust and it is sanitary.
■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don’t heat or cool rapidly as it may change the structure of the steel.
■Please don’t hesitate to contact us for further enquiries.