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Couteau japonais Nakiri 165 mm Blue #2 avec manche en noyer, vue complète — Stay Sharp Montréal.
Lame nashiji du couteau japonais Nakiri 165 mm Blue #2, détail de la texture — Stay Sharp Montréal.
Gros plan sur la lame nashiji du couteau japonais Nakiri Blue #2 — Stay Sharp Montréal.
Détail du kanji gravé sur la lame du couteau japonais Nakiri Blue #2 — Stay Sharp Montréal.
Vue complète de la lame du couteau japonais Nakiri 165 mm Blue #2 — Stay Sharp Montréal.
Détail du tranchant poli du couteau japonais Nakiri 165 mm Blue #2 — Stay Sharp Montréal.
Manche en noyer du couteau japonais Nakiri 165 mm, finition octogonale — Stay Sharp Montréal.
Vue de l’émouture et du talon du couteau japonais Nakiri Blue #2 — Stay Sharp Montréal.
Couteau japonais Nakiri 165 mm Blue #2 avec manche en noyer, vue complète — Stay Sharp Montréal.
Lame nashiji du couteau japonais Nakiri 165 mm Blue #2, détail de la texture — Stay Sharp Montréal.
Gros plan sur la lame nashiji du couteau japonais Nakiri Blue #2 — Stay Sharp Montréal.
Détail du kanji gravé sur la lame du couteau japonais Nakiri Blue #2 — Stay Sharp Montréal.
Vue complète de la lame du couteau japonais Nakiri 165 mm Blue #2 — Stay Sharp Montréal.
Détail du tranchant poli du couteau japonais Nakiri 165 mm Blue #2 — Stay Sharp Montréal.
Manche en noyer du couteau japonais Nakiri 165 mm, finition octogonale — Stay Sharp Montréal.
Vue de l’émouture et du talon du couteau japonais Nakiri Blue #2 — Stay Sharp Montréal.

This Hitohira Japanese knife belongs to the TD Aogami #2 Stainless Clad Nashiji series. It is a 165 mm Nakiri knife, specially designed for cutting vegetables. The blade has a san-mai construction, with an Aogami #2 (Blue #2) core and a stainless steel outer layer. The Nashiji finish gives it a rough, textured appearance while reducing food adhesion.

The cutting edge is straight, typical of Nakiri knives, well suited to vertical cuts and controlled chopping movements. The flat profile and blade height provide excellent stability on the cutting board, particularly appreciated for large vegetables such as cabbage, lettuce, or root vegetables.

The handle is a walnut wa handle with a clear, octagonal ferrule, offering a good grip and a slight forward balance. This format is appreciated for maintaining precision and comfort during prolonged use.

Cutting experience

The Aogami #2 core provides a clean and direct cutting sensation. The stainless steel coating simplifies maintenance while retaining the finesse of Japanese carbon steel. The blade is thin, especially at the edge, making it effective on firm ingredients as well as delicate herbs and vegetables. Its limitations are those typical of a Nakiri: it is not suitable for demanding tasks such as boning or cutting hard foods.

Care

The Aogami #2 carbon steel core requires immediate wiping after use to prevent staining. A natural patina will gradually develop, which is normal and protects the steel. The stainless steel exterior makes daily maintenance easy. Sharpening should be done on a stone to preserve the geometry of the edge.

By Hitohira

Hitohira TD Aogami #2 Nashiji Nakiri 165mm Walnut

Regular price $200.00
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Montréal: In stock
Québec: In stock

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Description

This Hitohira Japanese knife belongs to the TD Aogami #2 Stainless Clad Nashiji series. It is a 165 mm Nakiri knife, specially designed for cutting vegetables. The blade has a san-mai construction, with an Aogami #2 (Blue #2) core and a stainless steel outer layer. The Nashiji finish gives it a rough, textured appearance while reducing food adhesion.

The cutting edge is straight, typical of Nakiri knives, well suited to vertical cuts and controlled chopping movements. The flat profile and blade height provide excellent stability on the cutting board, particularly appreciated for large vegetables such as cabbage, lettuce, or root vegetables.

The handle is a walnut wa handle with a clear, octagonal ferrule, offering a good grip and a slight forward balance. This format is appreciated for maintaining precision and comfort during prolonged use.

Cutting experience

The Aogami #2 core provides a clean and direct cutting sensation. The stainless steel coating simplifies maintenance while retaining the finesse of Japanese carbon steel. The blade is thin, especially at the edge, making it effective on firm ingredients as well as delicate herbs and vegetables. Its limitations are those typical of a Nakiri: it is not suitable for demanding tasks such as boning or cutting hard foods.

Care

The Aogami #2 carbon steel core requires immediate wiping after use to prevent staining. A natural patina will gradually develop, which is normal and protects the steel. The stainless steel exterior makes daily maintenance easy. Sharpening should be done on a stone to preserve the geometry of the edge.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Customer Reviews
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Size

165mm

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Overall length

304mm

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Blade height

49mm

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Handle to tip length

178mm

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Thickness

3.0mm

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Edge length

162mm

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Weight

157 g

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Handle length

124mm

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Steel

Aogami #2 with stainless steel cladding

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Steel Type

Semi-stainless

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Handle length

Nashiji

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Usage

Vegetable knife

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Hand Orientation

Ambidextrous

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Production

Sanjo-Niigata

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INTRODUCTION TO NAKIRI

Essential for Your Culinary Preparations! Nakiri translates as "leaf cutter" and serves as a vegetable knife in Japanese culture. It is an essential kitchen tool for any food and Japanese cuisine enthusiast. Featuring an elegant design and a sharp blade, the Nakiri knife offers unparalleled precision when cutting vegetables. In this article, we invite you to explore this knife's exceptional features, practical benefits, and maintenance tips to help you improve your culinary skills.

PRECISION AND COMFORT OF USE

The Nakiri is distinguished by its wide, straight blade, sharpened on both sides, providing excellent stability when cutting vegetables. This particular shape facilitates straight and precise cuts, while allowing a fluid movement when cutting. Thanks to its sharp blade, the knife glides effortlessly through the most tender vegetables, preserving their freshness and natural flavor. A Balanced Knife for Comfortable Use: Made from high-quality materials, the Nakiri knife combines lightness and strength. Its perfect balance ensures a comfortable grip, reducing fatigue during long cutting sessions. Whether you are a professional chef or a passionate amateur, the Nakiri guarantees you a pleasant cutting experience.

VERSATILITY AND EFFICIENCY

The Nakiri knife excels at cutting vegetables, whether soft or hard. From carrots and cucumbers to squash and potatoes, this versatile tool is suitable for all vegetables. You can also use it to finely chop fresh herbs, giving your dishes a touch of authenticity and freshness.

LEGACY AND CONCLUSION

The Japanese Nakiri vegetable knife draws its heritage from a millennia-old tradition of craftsmanship excellence. Japanese master blacksmiths have perfected the art of knifemaking, using techniques passed down from generation to generation. By choosing a Nakiri, you are adding a true jewel of Japanese craftsmanship to your collection. The Nakiri knife is much more than just a kitchen tool; it is a work of art that transcends time and cultures. Its sophisticated design, sharp blade, and versatility make it a perfect companion for all your culinary adventures. Experience Japanese tradition and excellence by adding a Nakiri to your knife collection. It will quickly become a favorite ally to enhance your culinary creations and impress your guests.

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