Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.
This nashiji line has a slightly lower finish level but are very high-performing, amazing value for a knife this good.
- Teruyasu Fujiwara Japanese Knife
- Nashiji Series
- 165mm Nakiri Knife
- Shirogami (White) #1, Soft Stainless Clad
- Timber, Semi-Western Style (YO) Handle
- Handcrafted in Japan
- 160mm Blade Edge Length / 290mm Overall Length / 1.9mm Blade Thickness / 53mm Blade Height / 172g
* This Japanese knife is stainless clad with a high carbon core. The small high carbon steel section near the blade edge will change colour (patina) during use, some care is required to prevent surface rust and chipping.
* These knives are thin and made from White #1 steel, some care is required to prevent chipping.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.