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Ryusen Bonten Unryu | 165 Nakiri Knife
Hand crafted in Echizen Japan, Ryusen's Bonten Unryu series is one of the best VG-10 knives we have ever tested. Very comfortable in hand with a lovely performance grind.
- Ryusen Japan, Bonten Unryu
- 165mm Nakiri Knife
- Crafted in Echizen City, Japan
- VG-10 Stainless Steel Core
-
Soft Stainless Clad
- Japanese WA Style Handle:
- Quince Wood, Pakka & Blue Resin
- Crafted in Japan
- HRC 60
- Edge Length: 164mm |Overall Length: 311mm | Blade Height: 48mm | Weight: 151g
- Blade Thickness: (A) 2.9 (B) 2.1 (C) 1.7
* Our Japanese knives are hand-made (with natural materials like timber), small variation to size and colour may occur.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
$304.08
Ryusen Bonten Unryu | 165 Nakiri Knife—
$304.08
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Description
Hand crafted in Echizen Japan, Ryusen's Bonten Unryu series is one of the best VG-10 knives we have ever tested. Very comfortable in hand with a lovely performance grind.
- Ryusen Japan, Bonten Unryu
- 165mm Nakiri Knife
- Crafted in Echizen City, Japan
- VG-10 Stainless Steel Core
-
Soft Stainless Clad
- Japanese WA Style Handle:
- Quince Wood, Pakka & Blue Resin
- Crafted in Japan
- HRC 60
- Edge Length: 164mm |Overall Length: 311mm | Blade Height: 48mm | Weight: 151g
- Blade Thickness: (A) 2.9 (B) 2.1 (C) 1.7
* Our Japanese knives are hand-made (with natural materials like timber), small variation to size and colour may occur.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
