Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese
Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese
*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. One of the most popular knives that a cook can have toda.
*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath
It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double-edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. It lends itself well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables sticking together by a thread.
Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted octagonal shaped camphor handle affixed with a Water Buffalo horn bolster.
Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Care & Sharpening
- Sharpening and honing should be done with only whetstones
- Hand wash and dry only, and doso immediately if working with acidic ingredients
- Do not use on objects such as bones, nutshells, and frozen foods
| HRC | 63-64 | Handle Material | Camphor | |
|---|---|---|---|---|
| Grade | Nashiji | Bolster Material |
Water Buffalo Horn (color varies) |
|
| Stain Resistant | No | Handle Shape | Octagonal |
|
| Blade Material | White Steel #2 | Saya Cover | Optional | |
| Edge Angle | Double Edged |
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