Stainless Clad Blue #1 Nakiri knife from Sakai legend, Togashi. Such a great combination of materials here, they will not last long.
- Hitohira Togashi Chef Knife
- 180mm Nakiri Knife
- Togashi Blacksmith, Sakai Japan
- Aogami #1 (Blue) High Carbon Steel Core
- Soft Stainless Clad
- Japanese WA Handle:
- Taihei Ebony
- Buffalo Horn Ferrule
- Hand-Crafted in Japan
- Edge Length: 168mm | Overall Length: 318mm | Blade Height: 56mm | Weight: 220g
- Blade Thickness: (A) 2.2 (B) 2.2 (C) 1.7 (at spine)
* 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.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.
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.