Morihei Hisamoto Tsuchime | 165mm Nakiri Knife (Aogami Super)
or 4 payments of
$108 AUD
w/
Hand-crafted by pioneering Tokyo blacksmith in some of the best steel combinations (Blue Super carbon & stainless cladding). Super value compared to what these normally cost.
- Morihei Hisamoto Tsuchime Japanese Kitchen Knife
- 165mm Nakiri Knife
- Aogami (Blue) Super, High Carbon Steel
- Soft Stainless Clad
- Japanese WA Handle:
- Ho Wood
- Buffalo Ferrule
- Right-Handed D-Shape
- Hand Sharpened
- Hand-Crafted in Japan
- Edge Length: 161mm | Overall Length: 314mm | Blade Height: 56mm | Weight: 178g
- Blade Thickness: (A) 3.7 (B) 2.2 (C) 1.6 (at spine)
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.
* High carbon steel (found in the core / edge of this chef knife) 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.
Customer Reviews
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Oscar Solomon - GRECA Executive Chef
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