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Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
Tosaichi Nashiji Nakiri 165
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  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165
  • Load image into Gallery viewer, Tosaichi Nashiji Nakiri 165

Tosaichi Nashiji Nakiri 165

Regular price
$174.95
Sale price
$174.95
Regular price
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Blade Length 165 mm
Total Length 285 mm
Steel Gingami #3 stainless steel 
Handle Pakka Wood 
Ferrule N/A
Rockwell 61-62
Height Spine to heel 51 mm
Width at Spine 2 mm
Weight 191 grams

Made in a factory setting in the Tosa region using a unique process called roll forging. This technique blends modern manufacturing with traditional forging techniques giving the knife the benifit of both worlds; a beautifully made knife with great fit and finish and supremely sharp with great edge retention.

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 Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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