Nakiri knife Kisuke Aogami 170mm
Kisuke Nakiri paring knife in classic shape with hammered surface and fine look.
The Nakiri can be found in almost every Japanese household and is the classic vegetable knife. This Nakiri has a blade length of 170mm and as typical for the Nakiri, it has a high blade blade. This blade allows safe and precise cutting of all kinds of vegetables and at the same time can be used for chopping herbs, garlic or even onions. The very fine blade allows for much more precise work compared to European chef's knives. This knife is suitable for professional chefs and hobby chefs. Especially in kitchens where vegetables play an important role, a Japanese Nakiri knife should not be missing.
In the region of Saitama, Japan north of Tokyo lies the forge, whose history goes back to 1872. Already in the fifth generation, high-performance blades for kitchen knives are forged purely by hand. Manaka-san is the blacksmith of this knife. He has gradually acquired his knowledge and developed innovative methods to advance the craft of knifemaking. From his products you can see that the tradition of knifemaking is alive and fascinating. The Nakiri knife is a classic Japanese chef's knife in terms of its 3-ply blade construction and surface finish. The blade core and thus the cutting edge is made of Blue #2 steel, also called Aogami 2. The outer sheath steel is a softer steel that is split open during forging. The hard blade steel is inserted into this split. Through a lot of work and with experience, the steels are united and the blade is forged. The final result is a blade structure according to the Warikomi Awase method and a blade ground on both sides. The blade surface in the area of the outer sheath steel also has a burned and hammered surface texture, the Tsuchime Kurouchi finish. The burnt surface protects the blade from corrosion and is a visual highlight.
The knives from Manaka-san are sought after worldwide and therefore usually sell out quickly. Delivery times of more than a year are the rule and show how knife experts rate its products.
- Nakiri knife
- Length blade: 170mm
- Height blade: 52mm
- Length handle: 127mm
- Length knife: 316mm
- Weight: 155g
- Handle: Walnut
- Hardness of core steel: 63-64HRC
- Core steel: Blue#2
- Sheath steel: Non-stainless carbon steel
- Blade structure: 3-ply according to Warikomi Awase
- 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.