|Blade Length||150 mm|
|Total Length||300 mm|
|Steel||Aogami (blue) #2|
|Height Spine to heel||51 mm|
|Width at Spine||2.5 mm|
Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find.
The Nakiri is designed specifically for chopping vegetables. It's tall blade provides lots of travel for the guide fingers of the user when using an up and down chopping motion. The flat profile allows almost the entire edge to contact the board when copping meaning less pieces of vegetables remaining connected. The flat spine of the knife can be used as an effective bench scraper and because of the large surface area of the blade it can be used as an effective scoop as well.
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.