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 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.