Nakiri knife, Shirogami 1 / Aogami 2, kurouchi finish - Yamashin
This variant is currently sold out
Excellent performance from this beautiful vegetable knife.
SHAPE: Nakiri. A traditional shape used for cutting vegetables.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust.
Shirogami 1 is a lot easy to sharpen and theoretically you can get it sharper. By contrast, Aogami 2 has better edge retention and is slightly less susceptible to rusting. The choice is yours!
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. This blade has also had a lacquer applied to it which will further inhibit rust, over time it will slowly come off. It is worth noting that during the application process some of the lacquer can be applied to the edge masking its sharpness. This can be removed using a sharpening stone or by very lightly drawing it across a fine steel, preferably a ceramic one.
HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.
MAKER: Yamashin - Tosa, Japan
BEST FOR: Vegetables.
SAUNDERS SAYS: "A lot of people are put off by the shape but the nakiri is a truly excellent vegetable knife and this is a great entry point."
BLADE LENGTH: 168mm
OVERALL LENGTH: 320mm
BLADE HEIGHT: 55mm
THICKNESS AT HEEL: 3mm this quickly tapers down the blade
These knives are hand-forged so there may be slight variations in measurements and finishes.