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About the Shape - Under utilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife ktouches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.
About Masakage Koishi - These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Think Chuck Norris, but if he was a kitchen knife.
Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. The outer layer is stainless steel, making this knife very easy to maintain.
| Knife Shape | Nakiri |
|---|---|
| Blade Length | 165mm |
| Blade Height | 58mm |
| Weight | 140g |
| Steel Type | Aogami Super (Super Blue carbon) Steel clad with Stainless Steel |
| Rockwell Hardness | 63:64 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar |
| Blacksmith | Yoshimi Kato |
| Knife Line | Masakage Koishi |
