NAKIRI KNIFE Nakiri, vegetable cutting knife, is a double bevel variant of the traditional single-bevel Usuba. Its profile is quite flat, even when compared to the already-flat-profile of a Japanese Gyuto; this flatness lends itself well to push-cutting tasks since more of the knife will contact the board at one time. It is common for Nakiri to have some degree of curvature to the middle of the blade so that there is less risk of introducing recurve into the blade while sharpening and also to accommodate inconsistencies and low spots in a cutting board that may impact the knife's ability to make a full cut. As the name implies, a Nakiri is ideal for vegetables and any cutting tasks not requiring or heavily benefiting from having a sharp tip for precise work.
BLADE HANDLE These rustic-finished Blue 2 knives from Sakai Takayuki are thin and nimble with a Kurouchi finish to help combat potential rust and patina. The Blue steel will provide better edge retention than alternatives using white steel but will not get quite as sharp. They are a perfect option for those looking to try wa-handled blue steel knives at a more approachable pricepoint.
Specifications • Brand: Sakai Takayuki • Style: Nakiri • Length: 170mm (6.7") • Blade Steel Type: Blue #2 iron-clad • Handle material: Walnut handle with Pakkawood ferrule • HRC: 64 • Bevel Angle Ratio: 50/50 • Cover: Not included
0.38 lbs (0.17 kg)
Prop 65 Warnings
WARNING: This product can expose you to chemicals including nickel and chromium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov
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