Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan
Togashi Nakiri Vegetable Knife Japan

Hitohira Togashi Migaki | 180mm Nakiri Knife (Aogami)

$786 Sale Save

or 4 payments of $197 AUD w/ Afterpay

Stainless Clad Blue #1 Nakiri knife from Sakai legend, Togashi. Such a great combination of materials here, they will not last long.

  • Hitohira Togashi Chef Knife
  • 180mm Nakiri Knife
  • Togashi Blacksmith, Sakai Japan
  • Aogami #1 (Blue) High Carbon Steel Core
  • Soft Stainless Clad
  • Japanese WA Handle:
    • Taihei Ebony
    • Buffalo Horn Ferrule
  • Hand-Crafted in Japan
  • Edge Length: 168mm Overall Length: 318mm | Blade Height: 56mm | Weight: 220g
  • Blade Thickness: (A) 2.2 (B) 2.2 (C) 1.7 (at spine)

Japanese Knife Thickness Measurement Diagram  


* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust.

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.

 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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