Migaki Chef's Knife - Nakiri, 165mm (6-1/2 in.)
Product Description for Migaki Chef's Knife - Nakiri, 165mm (6-1/2 in.)
Maker: Toshihiro Wakui (click to see more by this maker)
Item num: 96036
Blade length: 7.40 in.
Cutting edge length: 6.50 in.
Total length: 12.60 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.07 in.
Item weight: 6.00 oz.
Shipment weight: 9.6 oz.
Blade: Shirogami 2 with stainless steel cladding, migaki
Bolster: Buffalo horn
Handle: Octagonal ho wood
Description: Toshihiro Wakui is one of the finest smiths in Sanjo, Japan. For several years, Wakui-san worked with Yoshikane. His skill in the forge and with heat treating is exceptional.
The nakiri usuba is a traditional Japanese knife form ideal for chopping and slicing fruits and vegetables, as well as 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.
Wakui hand forged this knife. A central core of hard Shirogami #2 is set between thin layers of stainless steel, resulting in a keen, long lasting edge with easier maintenance. White steel is a favorite of sushi chefs for tasks requiring a very fine edge. It is a steel that tests the skill of the bladesmith in both forging and heat treating. The thin blade is distal tapered for optimal balance with a clean grind and no wedging. The spine is rounded for comfortable, effortless cuts.
The octagonal handle is comfortable for both right and left handed users. It is formed from ho wood, the traditional wood for Japanese knife handles. Ho wood holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
Availability: In stock. Usually ships in 1-2 business days