Crafted in Japan from high performance steels, these are the nicest Nakiri knives we've had the pleasure of using for quite some time. High F&F, well balanced, with a comfortable handle and good sharpness out of the box. Available in limited numbers, it is highly recommended.
No available in full stainless or Blue Super (carbon steel) with stainless cladding.
- Hitohira Futana S3 Migaki Japanese Kitchen Knife
- 165mm Nakiri Knife
- Steel Choice (Select Above):
- Ginsan (S3) Stainless, Soft Stainless Clad
- Aogami (Blue) Super, Stainless Clad
- Cherry Wood Handle
- Ebony Wood Ferrule
- Hand crafted in Japan
- 162mm Blade Edge Length / 314mm Overall Length / 2.6mm Blade Thickness
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
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.