About the Shape: A Nakiri is a vegetable knife. 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 kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after your “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
About of the Blacksmith: Born in 1942, Ken Kageura is a 25th generation black- smith and has been making knives for over 50 years. Hailing from the city of Yusuhara on Shikoku Island, his methods are super cool; old school and modern all at the same time. Kaguera-san puts more effort than most into making his knives. The primary example of this is his penchant for recycled materials. He often uses scrap metal in the form of discarded hand tools, or even a ship’s hull to clad his high quality carbon steel creations. The result is something unlike any other blacksmith’s work we know of.
||#2 Aogami (Blue carbon) Steel
||American Cherry with Red Pakka Collar