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Yoshimi Kato (Kintaro) Nakiri Knife
Yoshimi Kato (Kintaro) Nakiri Knife
Yoshimi Kato (Kintaro) Nakiri Knife
Yoshimi Kato (Kintaro) Nakiri Knife
Yoshimi Kato (Kintaro) Nakiri Knife
Yoshimi Kato (Kintaro) Nakiri Knife
Yoshimi Kato (Kintaro) Nakiri Knife
$317

or 4 payments of $79 AUD w/ Afterpay

Yoshimi Kato Tsuchime | 165 Nakiri Knife (SG2)

Crafted from high performance SG2 (stainless) steel by renowned blacksmith Yoshimi Kato, these knives have a lovely high performance grind. Thin behind the edge with a little weight at the spine, they feel good in hand, have a high level of finish and cut very well. 

  • Yoshimi Kato (Kintaro) Japanese Knife
  • 165mm Nakiri Knife
  • SG2/R2 Stainless Steel / Stainless Clad
  • Polished Tsuchime Finish
  • Echizen, Japan
  • Rosewood & Pakka Wood Handle
  • Hand-Crafted in Japan
  • 162mm Blade Edge Length / 305mm Overall Length / 2.9mm Blade Thickness / 51mm Blade Height / 162g
  

* Our Japanese knives are hand crafted (most with natural materials like timber), small variation to size and colour may occur.

 

  
Japanese Kitchen Knives & Whetstones 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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