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![Japanese Nakiri Vegetable Knife Sakai Takiyuki](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurouchi170mmNakiri02_9fb619b7-cf36-4bb1-bd6d-9179de6c3e5e_200x200_crop_center.jpg?v=1713651443)
![Japanese Nakiri Vegetable Knife Sakai Takiyuki](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurouchi170mmNakiri03_b26fdbca-eba3-4288-92e8-a9dc9246560e_200x200_crop_center.jpg?v=1713651443)
![Japanese Nakiri Vegetable Knife Sakai Takiyuki](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurouchi170mmNakiri04_6bef40e5-3ccc-4633-bc6c-1bb9ac4108f7_200x200_crop_center.jpg?v=1713651444)
![Japanese Nakiri Vegetable Knife Sakai Takiyuki](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurouchi170mmNakiri05_a3d2c4f1-f48c-43c6-82a4-9e2331eb7c56_200x200_crop_center.jpg?v=1713651444)
Rustic in character, these Nakiri knives forged with Blue 2 and iron carbon steel. A little thicker than some, they make a good workhorse.
- Sakai Takayuki Kurouchi Japanese Knife
- 170mm Nakiri Knife
- Aogami (Blue) #2 / Soft Iron Clad
- Walnut Handle, Pakka Ferrule
- Crafted in Sakai-Osaka, Japan
- Edge Length: 170mm |Overall Length: 320mm | Blade Height: 57mm | Weight: 177g
- Blade Thickness: (A) 2.6 (B) 1.9 (C) 1.4
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust
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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.
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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