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.
A nakiri knife 165mm in length hits the ideal balance between board coverage and maneuverability, making this format one of the most practical for home and professional vegetable prep alike. As an aogami 2 nakiri knife, it benefits from the edge retention and sharpening responsiveness that define Japanese carbon steels. For those drawn to a carbon steel nakiri knife, the Aogami #2 core rewards regular maintenance with an exceptionally keen edge that stainless alone rarely achieves.
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.
