Nakiri 165mm Ishikawa White #2 - Kurouchi finished, Urushi handle purple
Nakiri - The vegetable knife with perfect balance and sharpness.
This chef's knife has been specially made for cutting vegetables and can be used for fine to coarse cuts. Especially vegetables and herbs quickly lose their taste and shape due to injured cell structures, mostly this effect is caused by blunt knives. This Nakiri cuts so finely that vegetables and herbs can be processed gently, shape and flavor are thus preserved. Due to the blade-heavy weight distribution, the force required for cutting is very low and the knife can be guided precisely.
Please note that these knives have irregularities. These are caused by the traditional Nakaniida manufacturing process and are not a product defect, but are so intentional. This forging technique consists of 28 processing steps and was adopted from katana blade manufacturing. The special feature here is that the already cooled blades are shaped further and further by hammering. This manufacturing process is therefore not suitable for mass production, but only for unique pieces that are created purely by hand. This forging technique produces blades that have excellent sharpness and at the same time very high blade flexibility. Even the inexperienced can sharpen these knives very well.
The blade core of this Nakiri is made of White #2 steel. It is a single-edged knife for right-handers. The blade is inserted into the handle at a slight angle. This counteracts "drifting" when cutting.
We are not aware of any forges that still practice this technique other than Ishikawa-san's knives.
- Length blade: 165mm
- Height blade: 54mm
- Length handle: 129mm
- Length blade: 315mm
- Weight: 157g
- Color handle: Urushi purple
- 3-layer blade construction with core made of White #2 steel according to San Mai
- Hardness of core steel: 63HRC
- sheath steel made of low stainless steel with Kurouchi finish
PRODUCT AN CARE INSTRUCTIONS
- This knife is not suitable for hard cuts such as bones and frozen food.
- These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
- If not properly cared for, these blades tend to rust. Regular treatment with oil is also recommended.
- As the knives are handmade, each individual knife is unique.
- This also means that the knives may differ slightly in appearance.