Nakiri: A double bevel knife designed specifically for taking care of vegetable prep. The nakiri is quite recognizable for it’s flat profile and squared off nose. This shape is designed for the push/pull chopping and slicing style. Generally these knives are ground quite thin for refined chopping, an entremetier essential.

Knife Specs:

• Steel: Aogami #2
• HRC: 62-63
• Edge Length: 135mm
• Height at heel: 42.3mm
• Spine thickness above heel: 3.6mm
• Weight: 119 grams
• Handle: D-Shaped wa-handle
• Edge/Bevel: 50/50
• Shape: Santoku
• Knife line: Kurouchi
• Blacksmith:  Kunio Ishikawa
• Maker: Kaji-bei
• Place of Origin: Sanjo, Japan