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Nakiri
A knife for cutting vegetables, with a thin, rectangular blade.
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Yauchi Nakiri 165mm
A nakiri knife for vegetables. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The purpose of its raw kurouchi forge aesthetics is... A nakiri knife for vegetables. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The purpose of its raw kurouchi forge aesthetics is... -
Gihei Nakiri 165mm HAP40
"The santoku, known as a “chef’s knife”, is indispensable in western cuisine; it is a multipurpose knife. The HAP40 alloy is a high-performance stainless steel. The handle is in riveted... "The santoku, known as a “chef’s knife”, is indispensable in western cuisine; it is a multipurpose knife. The HAP40 alloy is a high-performance stainless steel. The handle is in riveted... -
HINOURA Nakiri Kurouchi 165mm
This 165-mm (6.5-inch) nakiri in shirogami steel belongs to Hinoura’s new Ajigataya line. These knives are Hinoura’s most sober, simple creations. The blade was forged from resilient, hard... This 165-mm (6.5-inch) nakiri in shirogami steel belongs to Hinoura’s new Ajigataya line. These knives are Hinoura’s most sober, simple creations. The blade was forged from resilient, hard... -
FUJITA MARUNOKO NAKIRI 170mm GOLD URUSHI
A nakiri has a narrow, rectangular blade and is used for slicing vegetables. Unlike the usuba, it has a 50/50 sharpening angle and the slightly curved edge makes it easy to chop on a board. This... A nakiri has a narrow, rectangular blade and is used for slicing vegetables. Unlike the usuba, it has a 50/50 sharpening angle and the slightly curved edge makes it easy to chop on a board. This... -
Gihei Nakiri 165mm aogami
"Multipurpose nakiri chef’s knife, designed more for cutting vegetables. This double-bevel knife was forged from yasukiko aogami steel for an excellent edge. The handle is in light chestnut.... "Multipurpose nakiri chef’s knife, designed more for cutting vegetables. This double-bevel knife was forged from yasukiko aogami steel for an excellent edge. The handle is in light chestnut.... -
MISUZU NAKIRI 165mm DAMASCUS
The nakiri is slender and rectangular-shaped, and used for cutting up vegetables. Unlike a usuba, it is sharpened 50/50, and the edge is slightly curved to facilitate mincing on a cutting board. The... The nakiri is slender and rectangular-shaped, and used for cutting up vegetables. Unlike a usuba, it is sharpened 50/50, and the edge is slightly curved to facilitate mincing on a cutting board. The... -
TANAKA WaNakiri 165mm suminagashi aoko
The sharpening bevel of 50/50 and slightly curved edge make it easy to chop on a board. The blade is in suminagashi with a core in aogami 2, a non-stainless carbon steel. It is harder than shirogami... The sharpening bevel of 50/50 and slightly curved edge make it easy to chop on a board. The blade is in suminagashi with a core in aogami 2, a non-stainless carbon steel. It is harder than shirogami... -
TANAKA WaNakiri KuroUchi 165mm Aogami
"This rough forge-finished kuro-uchi blade is in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... "This rough forge-finished kuro-uchi blade is in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... -
TANAKA Nakiri 165mm suminagashi VG10
"This knife is bevelled 50/50, and the slightly curved edge makes it easy to chop on a board. The blade is in 16-layer suminagashi with a core in VG10, a very high-carbon stainless alloy. It is... "This knife is bevelled 50/50, and the slightly curved edge makes it easy to chop on a board. The blade is in 16-layer suminagashi with a core in VG10, a very high-carbon stainless alloy. It is... -
FUJITA MARUNOKO NAKIRI 170mm DAMASCUS BLK/RED URUSHI
A nakiri has a narrow, rectangular blade and is used for slicing vegetables. Unlike a usuba, it has a 50/50 sharpening angle and the slightly curved edge makes it possible to chop on a board with... A nakiri has a narrow, rectangular blade and is used for slicing vegetables. Unlike a usuba, it has a 50/50 sharpening angle and the slightly curved edge makes it possible to chop on a board with... -
Kurosaki Nakiri VG10
A nakiri is a double-bevelled rectangular knife used for cutting vegetables or for chopping. This nakiri by the artisan Mr. Kurosaki was hand forged from VG10 stainless steel, giving it hardness and... A nakiri is a double-bevelled rectangular knife used for cutting vegetables or for chopping. This nakiri by the artisan Mr. Kurosaki was hand forged from VG10 stainless steel, giving it hardness and...