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Hand crafted in Niigata Japan with ZDP189 semi-stainless steel and clad in stainless steel. These knives are a little thicker than some Japanese knives with an old-school profile. Super high sharpness potential and edge retention.
- Gihei Hamono Japanese Knife
- 165mm Nakiri Knife
- ZDP189 Semi-Stainless Steel
- SUS405 Stainless Clad
- Zelkova Handle w/ Buffalo Ferrule
- Hand crafted in Japan
- Edge Length: 162mm | Overall Length: 306mm | Blade Height: 46mm | Weight: 129g
- Blade Thickness: (A) 2.4 (B) 1.5 (C) 1.5
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* Semi-stainless steel (found in the core / edge of this chef knife) requires some care 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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