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Blade Length | 165 mm |
Total Length | 310 mm |
Steel | Aogami (Blue) Super (Stainless Clad) |
Handle | Magnolia |
Ferrule | Black Pakka Wood |
Rockwell | 62-63 |
Height Spine to heel | 50 mm |
Width at Spine | 2 mm |
Weight | 141 grams |
Bevel | Double |
Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible:
All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.
We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.
Curbside pick-up is available at both our Hamilton and Etobicoke locations.
To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.
More questions? Check out our shipping policy, our return policy, or reach out to us directly.
The Nakiri is designed for vegetable chopping. It has a flat profile (less curved blade) that helps the knife make consistent contact with the cutting board when using an up and down chopping motion, helping to avoid pesky accordions of stuck together ingredients. Any well rounded kit should contain a Nakiri, but if this is your first knife you might consider a Gyuto, Santoku or Bunka, as their pointed tips makes them more versatile.
AKA Blue Super: This steel is considered by many to be the best carbon steel available for knife making. Containing elevated levels of carbon, chromium and tungsten and with the addition of molybdenum it is easy to sharpen, gets super sharp, is less reactive to rust, and is less brittle (compared to other carbon steels).
Chemical Composition:
C 1.4-1.5% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.3-0.5% | V 0.5%
MODERATE MAINTENANCE
Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.
The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels, which allows them to offer knives that are suitable for many people.