Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife
Jiro Yo Nakiri Knife

Jiro Tsuchime Tagayasan | 180mm Nakiri Knife (YO)

$809 Sale Save

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
 

Japanese Kitchen Knives & Whetstones Australia

* 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 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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