Sakai Takayuki Homura Guren | 180 Nakiri Knife
Forged by master blacksmith Itsuo Doi from Aogami #2 steel, these knives are getting more and more rare. Perhaps the last delivery we will receive of this line.
- Sakai Takayuki Homura Guren Japanese Knife
- Blacksmith Itsuo Doi
- 180mm Nakiri Knife
- Aogami (Blue) #2 / Soft Iron Clad
- Tsuchime Kurouchi finish
- Burnt Oak Handle
- Hand Crafted in Sakai-Osaka, Japan
- Edge Length: 159mm | Overall Length: 325mm | Blade Height: 58mm (near Centre, lower near heel) | Weight: 227g
- Blade Thickness: (A) 3.3 (B) 2.6 (C) 1.1
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.
Original: $372.65
-65%$372.65
$130.43Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Forged by master blacksmith Itsuo Doi from Aogami #2 steel, these knives are getting more and more rare. Perhaps the last delivery we will receive of this line.
- Sakai Takayuki Homura Guren Japanese Knife
- Blacksmith Itsuo Doi
- 180mm Nakiri Knife
- Aogami (Blue) #2 / Soft Iron Clad
- Tsuchime Kurouchi finish
- Burnt Oak Handle
- Hand Crafted in Sakai-Osaka, Japan
- Edge Length: 159mm | Overall Length: 325mm | Blade Height: 58mm (near Centre, lower near heel) | Weight: 227g
- Blade Thickness: (A) 3.3 (B) 2.6 (C) 1.1
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.
