Nakiri knife, Aogami 2 core with stainless steel cladding, Tsuchime and Kurouchi finish - Ohishi


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A classic nakiri knife with a slight curve to the belly suiting those with a rocker style of chopping,

SHAPE: Nakiri. A traditional shape used for cutting vegetables.

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 make maintenance even easier.

FINISH: This knife has both kurouchi and tsuchime finish. The kurouchi is a black scale left from the forge which inhibited rust, while tsuchime refers to the hand-hammered finish that also helps release food from the blade.

HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed. 

LENGTH: 165mm in length.

MAKER: Ohishi - Niigata City, Japan

BEST FOR: Chop, chop, chopping that veg

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

The spec: 




THICKNESS AT HEEL: 3.9mm This quickly tapers down the knife

These knives are hand-forged so there may be slight variations in measurements and finishes.


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