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![Morihei Japan Nakiri Knife](http://protooling.com.au/cdn/shop/files/MoriheiMunetsuguNakiriSantokuKnife_08_200x200_crop_center.jpg?v=1715139345)
![Morihei Japan Nakiri Knife](http://protooling.com.au/cdn/shop/files/MoriheiMunetsuguNakiriSantokuKnife_09_200x200_crop_center.jpg?v=1715139345)
![Morihei Japan Nakiri Knife](http://protooling.com.au/cdn/shop/files/MoriheiMunetsuguNakiriSantokuKnife_10_200x200_crop_center.jpg?v=1715139345)
![Morihei Japan Nakiri Knife](http://protooling.com.au/cdn/shop/files/MoriheiMunetsuguNakiriSantokuKnife_11_200x200_crop_center.jpg?v=1715139346)
![Morihei Japan Nakiri Knife](http://protooling.com.au/cdn/shop/files/MoriheiMunetsuguNakiriSantokuKnife_12_200x200_crop_center.jpg?v=1715139345)
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
* 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.
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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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