Shape | Nakiri |
---|---|
Blade Length | 165 mm |
Steel Type | VG10 Stainless Steel with Stainless Steel Cladding |
Rockwell Hardness | 60–61 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - |
Blacksmith/Maker | Takeshi Saji |
Made in | Echizen, Fukui, Japan |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 Takeshi Saji -Hailing from Takefu Knife Village, Takeshi Saji started learning to work the forge under his father in 1966. The full successor to his master father at the age of 30, he is a third generation blacksmith in his family. He continuously strives to forge a better blade. All Masakage Knives are handmade in Japan by blacksmiths chosen for their excellence. Shibata-san, Hiroshima’s top knife sharpener, selects and design these knives. All Masakage knives are hand sharpened by Shibata-san with his unique technique of using a different grit on each side of the blade. This gives a smooth, sharp edge that stays sharp longer than standard sharpening.