Crafted in Japan from high-end Sandvik Swedish steel, these kitchen knives are solid performers. Sporting a robust western style handle that is very comfortable in hand, stainless steel cladding to aid in longevity and a sharp initial edge, a recommended addition to any kitchen... home, professional, or otherwise.
- Morihei Kiyomitsu Sandvik Japanese Kitchen Knife
- 160mm Nakiri Knife
- Full Tang Construction
- Sandvik Swedish Steel Core / Edge
- Soft Stainless Clad
- Pakka Handle
- Crafted in Japan
- 162mm Blade Edge Length / 287mm Overall Length / 1.7mm Blade Thickness
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
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.