Ittetsu Nashiji Nakiri 165 mm (Scratch & Dent)**

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Product Information

Blade Length 165 mm
Total Length 310 mm
Steel Aogami (blue) #2
Handle D-Shaped Brown Pakkawood
Ferrule Black pakkawood
Rockwell 61-62
Height Spine to heel 50 mm
Width at Spine 4 mm
Weight 160 grams
Bevel  Double 

***The blade is brand new, never used, and we have handled them with a comfortable D-shaped brown pakkawood/black pakkawood ferrule handle! A great deal for you!

The Nakiri is designed as a vegetable cleaver, it's flat profile and tall blade make using an up and down, push and pull chopping motion very easy and it's large surface area makes it a great scoop. 

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. 

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.

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