Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife
Morihei Japan Nakiri Knife

Morihei Munetsugu | 165mm Nakiri Knife (Aogami)

$248 Sale Save

or 4 payments of $62 AUD w/ Afterpay

Hand-crafted by pioneering Tokyo blacksmith these knives have such an authentic old-school Japanese knife vibe. 

  • Morihei Munetsugu Japanese Knife
  • 165mm Nakiri Knife
  • Aogami (Blue) #2, High Carbon Steel
  • Soft Carbon Clad
  • Japanese WA Handle:
    • Ho Wood
    • Buffalo Ferrule
    • Hand Sharpened - Right Hand Bias
    • Hand-Crafted in Japan
    • Edge Length: 159mm Overall Length: 308mm | Blade Height: 49mm | Weight: 154g
    • Blade Thickness: (A) 4.1 (B) 2.2 (C) 0.9 

    Japanese Knife Thickness Measurement Diagram

    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.

    * High carbon steel will change colour (patina) during use, care is required to prevent surface rust.


    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Nakiri (Vegetable Knife)

    Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
    Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.

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