Shape | Nakiri |
---|---|
Blade Length | 165 mm |
Blade Thickness Above Heel | 4 mm |
Weight | 162 g |
Steel Type | Shirogami #2 (White Carbon Steel)
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–63 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Rosewood Water Buffalo Horn Collar |
Blacksmith/Maker | Toshihiro Wakui |
Made in | Tsubame-Sanjo, Niigata, Japan |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 kisses the cutting board at once, you won't be turning the vegetable into an 'accordion' that still needs to be pulled apart by hand. 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 Wakui-san - Toshihiro Wakui-san is a third-generation maker of hand-forged crowbars who pivoted his business to knife making when hand-made crowbars went out of fashion. He mastered the art in four short years apprenticing under Kazuomi Yamamoto of Yoshikane and got to work making his own knives. Working completely solo in a rather chaotic workshop a la Doc Brown, he produces gorgeous blades with excellent fit and finish.
This Migaki series features a thick spine with a gorgeous taper, allowing the knife to be both razor-sharp and fairly durable for a Japanese blade. The shirogami #2 steel core is capable of legendary sharpness, and an outer layer of stainless steel makes them easier to maintain. Combine that with an octagon rosewood handle, and you've got one stunning blade!