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Yoshida Hamono Aogami Nakiri Knife
Yoshida Hamono Aogami Nakiri Knife
Yoshida Hamono Aogami Nakiri Knife
Yoshida Hamono Aogami Nakiri Knife
Yoshida Hamono Aogami Nakiri Knife
Yoshida Hamono Aogami Nakiri Knife
$187

or 4 payments of $47 AUD w/ Afterpay

Yoshida Hamono Carbon | 180mm Nakiri Knife

We are proud to be partnering with Yoshida Hamono, bringing their knives to Australia for the first time.

 

Their high carbon range is extremely good value. Hand forged blue steel with a decent grind and excellent heat treatment, hard to come close anywhere near this price point.  

  • Yoshida Hamono Japanese Knife
  • Saga Prefecture, Japan
  • 180 Nakiri Knife
  • Blue (Aogami) #2, Iron Clad
  • Kurouchi Finish
  • Kebonised Maple Handle
  • Pakka Ferrule
  • HRC: 61-63
  • Hand-Crafted in Japan
  • 164mm Blade Edge Length / 310mm Overall Length / 2.3mm Blade Thickness / 50mm Blade Height / 147g
  

* As our kitchen and chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon steel kitchen knives will change colour over time and require a small amount of care to prevent surface rust.

 

Japanese Kitchen Knives & Whetstones Australia 

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.

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