Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife
Fujiwara Nashiji Nakiri Knife

Fujiwara Nashiji | 165mm Nakiri Knife

$297 Sale Save

Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.

 

This nashiji line has a lower finish level but are very high performing. The grind is a little inconsistent at times but with a little work these can outperform knives costing more than double.

  • Teruyasu Fujiwara Japanese Knife
  • Nashiji Series
  • 165mm Nakiri Knife
  • Shirogami (White) #1, Soft Stainless Clad
  • Japanese Style WA Handle
    • Magnolia Wood, Plastic Ferrule
  • Hand crafted in Japan
  • 156mm Blade Edge Length / 310mm Overall Length / 2.7mm Blade Thickness / 53mm Blade Height / 137g

 

* This Japanese knife is stainless clad with a high carbon core. The small high carbon steel section near the blade edge will change colour (patina) during use, some care is required to prevent surface rust and chipping.

* These knives are thin and made from White #1 steel, some care is required to prevent chipping.

  
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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