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Hitohira Nakiri Knife
Hitohira Nakiri Knife
Hitohira Nakiri Knife
Hitohira Nakiri Knife
Hitohira Nakiri Knife
Hitohira Nakiri Knife
$164

or 4 payments of $41 AUD w/ Afterpay

Hitohira TD Kurouchi | 165mm Nakiri Knife (Aogami / Stainless)

Crafted with an Aogami (Blue) #2 core and stainless cladding, this TD Nakiri is thicker than most models we see from Japan, a great introduction to carbon steel knives.

  • Hitohira TD Japanese Knife 
  • Sanjo-Niigata, Japan
  • 165mm Nakiri Knife
  • Aogami (Blue) #2 / Soft Stainless Clad
  • Kurouchi Finish
  • Octagonal Japanese WA Handle:
    • Walnut
    • Bird's Eye Maple Ferrule
  • Crafted in Japan
  • 310mm Overall Length / 160mm Blade Edge Length / 3.1mm Blade Thickness / 51mm Blade Height  / 156g
  

* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon Japanese knives will change colour (patina) in use, they require a small amount of care to prevent surface rust. This knife is stainless clad, only the cutting edge is high carbon.

   

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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