The nakiri’s rectangular, flat-edged blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.

AS  Nashiji Kurouchi series blends the rugged charm of traditional kurouchi with refined nashiji (pear-skin) texture .At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the kurouchi finish preserves grainy rustic patina that resists rust enhanced by the classic Nashiji speckle for both aesthetics and functionality. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.

Weight: 146g

Handle Material: Octagonal magnolia with black buffalo ferrule

Handle Length: 128mm (5")

Blade Length: 160mm (6.2")

Blade Depth: 50mm

Thickness at spine: 2.2mm

Thickness at tip: 0.1mm

Cutting Edge: Double 50/50

Blade Material: Aogami Super (AS) core with stainless steel cladding and kurouchi, nashiji finish 

Hardness (Rockwell scale): 62 - 63