A Azumagata knife is basically a Nakiri on steroids and has a slight curve to the belly of the blade allowing a small amount of rocking when cutting vegetables. Like the Nakiri this is used for vegetables only and once used in your kitchen you will be hunting for any vegetables to cut up as it is a joy to use.  They are thinner in the blade and mostly have double ground the single bevel comparison is the Usuba which is used in more traditional rotary cutting.

The Tadafusa Nashiji Blue Paper Steel #2 series is a premium line of handcrafted Japanese kitchen knives, renowned for their exceptional sharpness, edge retention, and rustic aesthetic. These knives feature a core of Blue Paper Steel #2 (Aogami #2), a high-carbon steel known for its superior hardness and ability to take an incredibly fine edge. To enhance durability and ease of maintenance, the core is clad with a soft stainless steel layer, reducing the risk of rust while maintaining the superior cutting performance of carbon steel. The nashiji (pear skin) finish gives the blade a slightly rough, textured appearance, which not only adds to its visual appeal but also helps reduce food sticking during cutting.

Weight: 173g

Handle Material: Western handle with walnut and metal bolster

Handle Length: 130mm (5.1")

Blade Length: 148mm (5.8")

Blade Depth: 52mm

Thickness at spine: 3.3mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Aogami #2 (Blue carbon steel) with stainless steel cladding (Rust prone)

Hardness (Rockwell scale): 62 - 63