YG is a new line from Hitohira Japan and we are swooning over it. A little more thickness than most but not heavy of course. Feels like the perfect main knife for home cooks or professional chefs that want a bit more robust. This is a full carbon knife in white #2 core steel.
- Hitohira YG Nashiji Japanese Knife
- Sanjo-Niigata/ Japan
- 165mm Nakiri Knife
- Shirogami (white) #2, Iron Clad
- Rosewood Handle, Pakka Ferrule
- D-Shape Handle, Right Handed Use
- Hand crafted in Japan
- Edge Length: 165mm | Overall Length: 309mm | Blade Height: 51mm | Weight: 162g
- Blade Thickness: (A) 4.1 (B) 2.1 (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.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
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.