High Carbon Damascus Steel Japanese Kitchen Knife
High Carbon Damascus Steel Japanese Kitchen Knife
GR Aogami Nakiri Japanese Chef Knife
High Carbon Damascus Steel Japanese Kitchen Knife
High Carbon Damascus Steel Japanese Kitchen Knife
High Carbon Damascus Steel Japanese Kitchen Knife
High Carbon Damascus Steel Japanese Kitchen Knife
GR Aogami Nakiri Japanese Chef Knife
High Carbon Damascus Steel Japanese Kitchen Knife
High Carbon Damascus Steel Japanese Kitchen Knife

Hitohira Japan

Hitohira GR Damascus | 165mm Nakiri Knife (Carbon)

$232 Sale • Save

or 4 payments of $58 AUD w/ Afterpay

Something different in the world of damascus steel Japanese knives... high carbon steel throughout. A very sharp and agile knife with a comfortable handle and lovely balance.  

  • Hitohira GR Aogami Damascus Steel Japanese Knife
  • 165mm Nakiri Knife
  • Yasuki Blue (Aogami) #2
  • High Carbon Damascus Clad
  • Handle Type (Please Select):
    • Rosewood & Pakka Ferrule
    • Ho Wood & Buffalo Ferrule
  • D-shaped handle, more suited to right-hand use
  • Crafted in Japan
  • 168mm Blade Edge Length / 306mm Overall Length / 2.3mm Blade Thickness / 50.6mm Height / 138g
  

* As our kitchen and chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon steel kitchen knives will change colour over time and require a small amount of care to prevent surface rust. Even though this can easily be removed if it does occur, we recommend you hand wash and thoroughly dry after each use, do not use a dishwasher. For extended storage, coat in an oil like our Tsubaki..

  
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.

    Customer Reviews

    Based on 4 reviews Write a review

    Godammit, ProTooling are the best.

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    A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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    Chef Rang - Master, Celebrity, Legend

    The Japanese are masters of their art and ProTooling are always really welcoming and down-to-earth, willing to spend time finding a knife to suit you.

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    Lennox Hastie - Firedoor

    ProTooling offers stunning service & a wide range of amazing quality products. The staff are super knowledgeable, kind & patient, making the selection process very easy. They genuinely care about their products & service, it’s why I keep going back.

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    Anjali - Sous Chef, Saint Peter

    ProTooling are unrivalled in product knowledge, knife diversity and above all a burning desire to provide true quality craftsmanship. It truly inspires us as chefs, cooks and craftsman alike to reflect on our own depth of knowledge, skills and industry awareness when surrounded by such informed professionals like ProTooling.

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    Oscar Solomon - GRECA Executive Chef

    The team at ProTooling are master at their craft and incredibly kind and helpful while do so! Every time I drop my knives off, I feel a sense of relief as I know how well looked after they are. Love this place and the team - thanks for everything you do ProTooling!

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    Ismat - Recipe Developer / Photo Chef

    I have built a very strong relationship with ProTooling. Paul (the owner) has a very good attitude and that reflects in the products he stands behind. He provides only the best quality through all of the good relationships he has been able to grow throughout the years with the top craftsmen in Japan. He and his staff are amazing. Keep up the good work.

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    Nicola - Chef / Knife Connoisseur

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