Hand crafted in Echizen Japan with SG2 stainless steel, Ryusen's Blazen series have been a new favourite with our staff. They feel great in hand and have the performance to match.
- Ryusen Japan, Blazen Ryu range
- 165mm Nakiri Knife
- Crafted in Echizen City, Japan
- R2/SG2 Stainless Steel Core
- Soft Stainless Clad (SUS41OL)
- Japanese WA Style Handle:
- Mono, Black Walnut
- Crafted in Japan
- HRC 62
- 155mm Blade Edge Length / 311mm Overall Length / 2.6mm Blade Thickness / 47mm Height / 149g
* Our Japanese knives are hand-made (with natural materials like timber), small variation to size and colour may occur.
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.
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
