Jiro Tsuchime Tagayasan | 180mm Nakiri Knife (YO)
Crafted completely by hand by Jiro Nakagawa of Nagano Japan is one of the most outstanding new knives in production.
- Jiro Tsuchime Japanese Chef Knife
- Jiro Nakagawa Blacksmith, Nagano Japan
- 180mm Nakiri Knife - YO
- Shirogami #1 (White) High Carbon Steel
- Soft Iron Clad
- Tagayasan Japanese Handle
- Hand-Crafted and Hand-Forged in Japan
- Hand sharpened using sword polishing technique
- Finish sharpened on Uchigumori
- Each Knife is Hand Engraved (on Tang and/or Blade):
- Jiro San's Marking
- Individual Serial Number
- Date of Manufacturer
- Each knife is supplied with hand written note, showing:
- Serial number
- Knife shape / profile
- Knife steel
- Handle shape
- Knife size
- Date of manufacture
* These Japanese knives are hand forged and hand crafted, slight variation to size and finish is expected. Each knife is a work of art. See specification of each knife on links when released.
* High carbon knives require a small amount of care to prevent surface rust, they will change colour (patina) in use.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.