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Yoshihiro

Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

$599.99 USD
$599.99 USD
Shipping calculated at checkout.
Size

Key Features

  • Creating knives of exceptional performance and beauty requires exceptional craftsmanship, especially when working with high-caliber steel. Each knife showcases the artisans' masterful skill and dedication. One of the most popular and versatile knives for cooks today is the Japanese Nakiri. With a double-edged, flat surface, the Nakiri is perfect for precise vegetable chopping and slicing, allowing for efficient cuts with minimal effort in the kitchen.
  • The Nakiri's flat blade makes full contact with the cutting board, ensuring that each stroke cleanly slices through vegetables. This design minimizes the chance of produce sticking together, making it a favorite for cooks who value precision and efficiency in the kitchen. Whether you’re preparing a quick stir-fry or creating intricate vegetable garnishes, the Nakiri's functionality and ease of use make it an indispensable tool for both professional chefs and home cooks alike.
  • Our Nakiri knives are crafted by master artisans who pay meticulous attention to detail. Made from White Steel #2, which boasts a hardness of 63 to 64 on the Rockwell scale, these blades are forged with iron to produce a striking Black-Forged Kurouchi finish. The carbonized coating created during the heat-treating process not only enhances the blade’s durability but also lends it a distinctive, rustic aesthetic. This blend of performance and style sets the Nakiri apart, making it both a reliable kitchen companion and a work of art.
  • The knife is further enhanced by its traditional Japanese-style octagonal handle, handcrafted from premium wood and fitted with a Water Buffalo horn bolster. This combination offers a perfect balance, ensuring that the knife feels comfortable and secure in hand while adding a touch of elegance to its design. Together, the blade and handle form a knife that is as functional as it is beautiful, making it an ideal choice for serious culinary enthusiasts.
  • Whether you’re dicing vegetables from the farmers market or carving a roast chicken straight from the oven, this handcrafted Nakiri elevates even the simplest kitchen tasks. Its unparalleled performance and refined aesthetics turn everyday cooking into a rewarding experience, making it a cherished addition to any kitchen.

Specifications

Brand Yoshihiro
Manufacturer YOSHIHIRO
Material Nashiji High Carbon White Steel #2
Color Black/Silver
Product Type KITCHEN_KNIFE
Item Type Keyword usuba-knives

Description

Knife Features
→ Blade Material: Blue Steel Super High Carbon Steel

→Edge Angle: Double Edged

→Grade: Kurouchi

→Handle Shape: D-Shaped

→Handle Material: Rosewood

→HRC:64-65

→Knife Style: Nakiri Vegetable Knife

→Stain Resistant: No

→Saya Cover: Optional Saya Cover

Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.

The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.

Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
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