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GR Aogami Nakiri Japanese Chef Knife
High Carbon Damascus Steel Japanese Kitchen Knife
High Carbon Damascus Steel Japanese Kitchen Knife

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Hitohira GR Aogami Damascus Steel | 165mm Nakiri Knife (High Carbon)

Something different in the world of damascus steel Japanese knives... high carbon steel throughout. A very sharp and agile knife with a comfortable handle and lovely balance.  

  • Hitohira GR Aogami Damascus Steel Japanese Knife
  • 165mm Nakiri Knife
  • Yasuki Blue (Aogami) #2
  • High Carbon Damascus Clad
  • Rosewood Handle
  • Pakka Ferrule
  • D-shaped handle, more suited to right-hand use
  • Crafted in Japan
  • 168mm Blade Edge Length / 306mm Overall Length / 2.3mm Blade Thickness / 50.6mm Height / 138g

* 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. Even though this can easily be removed if it does occur, we recommend you hand wash and thoroughly dry after each use, do not use a dishwasher. For extended storage, coat in an oil like our Tsubaki..

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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