The nakiri, whose name translates as 'leaf cutter', is built for a single purpose: vegetables. Its rectangular profile and squared tip maintain full board contact on each cut, with no rocking motion. The generous blade height keeps fingers clear and makes transferring cut ingredients straightforward. Julienne, brunoise, root vegetables: the geometry of this knife directs every motion toward precision rather than versatility.
The sanmai construction pairs an Aogami #2 core with jigane cladding on both sides. The blade body carries a kurouchi finish, the black forge skin left intact after forging. The bevel is polished, creating a clear contrast with the matte body. This transition between the kurouchi surface and the polished bevel is a defining feature of this construction and finish combination.
Aogami #2 (Blue Steel #2) is developed by Hitachi Metals from Shirogami #2, with chromium and tungsten added for stronger edge retention between sharpenings. Hardness typically falls between 62 and 64 HRC. The steel responds well to a whetstone and takes a very fine edge. For those who value patina development, Shirogami remains the more reactive option, which has its own appeal. Aogami #2 is a non-stainless carbon steel: it develops a progressive patina with use, which is normal and expected.
Care
Wipe the blade immediately after use, especially after contact with acidic ingredients. Never put in the dishwasher. A light coat of camellia oil on the blade protects the steel during storage. The kurouchi finish on the blade body should be preserved: avoid abrasives on that area.
