A classic nakiri shape with aogami steel on the core and clad in stainless steel for easy care. This knife also has a lovely distal taper for better balance.

SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 rockwell and wrapped in stainless steel to further ease maintenance.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Western shaped walnut handle.

LENGTH: 165mm in length.

MAKER: Tadafusa - Niigata City, Japan

BEST FOR: One knife for everything.

SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have owned one for quite a few years now."