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Hitohira Kasumi Ginsan Nakiri Knife Japanese Knives Sydney
Hitohira Kasumi Ginsan Nakiri Knife Japanese Knives Sydney
Hitohira Kasumi Ginsan Nakiri Knife Japanese Knives Sydney
Hitohira Kasumi Ginsan Nakiri Knife Japanese Knives Sydney
Hitohira Kasumi Ginsan Nakiri Knife Japanese Knives Sydney
Hitohira Kasumi Ginsan Nakiri Knife Japanese Knives Sydney
$450

$550

Hitohira Kikuchiyo Yohei | 180mm Kasumi Nakiri Knife (Ginsan)

Hand crafted in Ginsan stainless steel by renowned blacksmith Kikuchiyo San and sharpened by Sakai's finest convex sharpener, Yohei San, this high performance nakiri knife is a sharp and nimble knife. This is a limited release, just 1 is available.

  • Hitohira Kikuchiyo Yohei Japanese Chef Knife
  • 180mm Kasumi Nakiri Knife
  • Kikuchiyo Blacksmith
  • Yohei Sharpener
  • Ginsan Silver #3 (Stainless Steel)
  • Soft Stainless Clad
  • Sakura (Cherry Tree) & Ebony Ferrule
  • Hand-Crafted in Japan
  • 158mm Blade Edge Length / 176mm Overall Length / 2.4mm Blade Thickness / 51mm Height / 154g
  

** Knife as pictured, just 1 is available.

  
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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