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 you're “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 Masakage Mizu -Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the cook that wants performance without blowing their budget.
Aogami (blue) carbon is my kind of steel- super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and patinas beautifully. Since the blade is not stainless it requires a lot of care, making it great for anyone who takes careful care of their knives.
| Knife Shape | Nakiri |
|---|---|
| Blade Length | 165mm |
| Blade Height | |
| Spine Thickness at Heel | |
| Weight | |
| Steel Type | #2 Aogami (Blue carbon) core with Carbon Steel Cladding |
| Rockwell Hardness | 61-63 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Oval Cherry wood handle with plastic collar |
| Blacksmith | Takumi Ikeda |
| Knife Line | Masakage Mizu |
