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Hon-Kiyotsuna 165 Nakiri Knife _Japanese Kitchen Knives Australia
Hon-Kiyotsuna 165 Nakiri Knife _Japanese Kitchen Knives Australia
Hon-Kiyotsuna 165 Nakiri Knife _Japanese Kitchen Knives Australia
Hon-Kiyotsuna 165 Nakiri Knife _Japanese Kitchen Knives Australia
Hon-Kiyotsuna 165 Nakiri Knife _Japanese Kitchen Knives Australia
$120

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Hon-Kiyotsuna (Blue Paper Steel) | 165mm Nakiri Knife

Crafted in Japan from quality Yasukihagane-Aogami (blue paper steel), our range of Hon-Kiyotsuna traditional Japanese kitchen knives are well made and represent great value for money. 

  • Hon-Kiyotsuna Japanese Kitchen Knife
  • 165mm Nakiri Knife
  • Laminated Yasukihagane-Aogami (Blue Paper Steel) 
  • Timber Japanese Style Handle w/ Buffalo Ferrule
  • Crafted in Japan
  • 312mm Overall Length / 166mm Blade Edge Length / 4.4mm Blade Thickness
  

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

* Non stainless steel chef and kitchen knives 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 & Woodworking Tools 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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