Shigefusa Kurouchi | 165mm Nakiri Knife (Vintage Carbon)
From the legendary Shigefusa Japan, this solid Nakiri knife will not last long.
- Shigefusa Japanese Chef Knife
- 165mm Kuro Nakiri Knife
- Sanjo-Niigata, Japan
- Vintage Swedish Carbon, Soft Iron Clad
- Ho Wood Timber Handle, Ebony Ferrule
- Hand-Crafted in Japan
- 160mm Blade Edge Length / 302mm Overall Length / 3.4mm Blade Thickness / 51mm Height / 193g
* Knife as pictured, just 1 is available.
* Non stainless steel kitchen knives will change colour (patina) in use, they require a small amount of care 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.
From the legendary Shigefusa Japan, this solid Nakiri knife will not last long.
- Shigefusa Japanese Chef Knife
- 165mm Kuro Nakiri Knife
- Sanjo-Niigata, Japan
- Vintage Swedish Carbon, Soft Iron Clad
- Ho Wood Timber Handle, Ebony Ferrule
- Hand-Crafted in Japan
- 160mm Blade Edge Length / 302mm Overall Length / 3.4mm Blade Thickness / 51mm Height / 193g
* Knife as pictured, just 1 is available.
* Non stainless steel kitchen knives will change colour (patina) in use, they require a small amount of care 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.
Description
From the legendary Shigefusa Japan, this solid Nakiri knife will not last long.
- Shigefusa Japanese Chef Knife
- 165mm Kuro Nakiri Knife
- Sanjo-Niigata, Japan
- Vintage Swedish Carbon, Soft Iron Clad
- Ho Wood Timber Handle, Ebony Ferrule
- Hand-Crafted in Japan
- 160mm Blade Edge Length / 302mm Overall Length / 3.4mm Blade Thickness / 51mm Height / 193g
* Knife as pictured, just 1 is available.
* Non stainless steel kitchen knives will change colour (patina) in use, they require a small amount of care 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.
