Takada no Hamono Suiboku | 180mm Nakiri Knife (Aogami)
Crafted in Sakai, Japan, Takada no Hamono produces outstanding knives with superb performance, fit and finish. Mitsuaki Takada was responsible for many of Ashi Hamono's fine knives, he now continues this under his own brand, which we are proud to offer.
This is one of the sharpest knives we've ever felt out of box, thin and light this is the highest performing Nakiri we have in stock currently, amazing.
- Takada no Hamono Suiboko Japanese Knife
- 180mm Nakiri Knife
- Shiraki Blacksmith, Sakai
- Mitsuaki Takada Sharpener & Finisher
- Aogani (Blue) # 2
- Soft Iron Clad
- Ho wood Handle & Buffalo Ferrule
- Saya Not Included
- Hand-Crafted in Japan
- 164mm Blade Edge Length / 314mm Overall Length / 2.1mm Blade Thickness / 51mm Height / 135g
* High carbon knives will change colour (patina) in use, they require a small amount of care to prevent rust.
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.