Vegetable Knife - Nakiri - 6-1/2 in. (165mm) - SKD Semi-Stainless Nashiji

Product Description for Vegetable Knife - Nakiri - 6-1/2 in. (165mm) - SKD Semi-Stainless Nashiji

Maker: Yoshikane (click to see more by this maker)
Price: $326.00 Saving: $109.00
Item num: 109607
Blade length: 7.40 in.
Cutting edge length: 6.50 in.
Total length: 12.40 in.
Blade height (at heel): 2.06 in.
Blade thickness (near bolster): 0.18 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.08 in.
Item weight: 7.00 oz.
Shipment weight: 12 oz.
Blade: SKD 12 semi-stainless steel surrounded by stainless steel san mai - Hrc 63-64
Bolster: Green dyed and stabilized maple
Handle: Octagonal maple
Description: The nakiri is a traditional Japanese knife designed for chopping fruit, vegetables, and boneless meats. The edge is double-beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. Whether slicing, chopping, or dicing, this nakiri is a perfect choice.
The SKD12 semi-stainless steel core (hagane) is surrounded by nashiji (forged textured) stainless steel cladding. At 63-64 Hrc, they have durable, long lasting edges that non-the-less sharpen easily. SKD is a semi-stainless steel and will form a patina over time. The grinds are extremely even with thin edge for precision cuts. SKD Hammer Finished Knives by Yoshikane are among the best knives in terms of cutting ability and overall quality that can be found anywhere. Like other kitchen knives, this knife should not be put in a dishwasher. The blade is distal tapered (beginning with a thick spine where the blade comes out of the handle and becoming progressively thinner as it approaches the tip). The spine and choil are rounded and polished to remove any potential hot spots during use.
The octagonal "Wa" style handle is ambidextrous. Maple is combined with front and rear green dyed and stabilized ferrule.
SKD Nashiji chef's knives by Yoshikane are a great choice for the cook who is looking for a world class knife with slightly easier care than a carbon steel knife would require. Yoshikane is headed by Kazuomi Yamamoto, the fourth generation to operate this family-run forge in Sanjo, Niigata which has been making kitchen knives since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and keen, long lasting edge. While being mid-weight with dramatic distal tapers, their thin grinds allow these knives to cut like a much thinner blades.


Availability: In stock. Usually ships in 1-2 business days