Kajiwara Nakiri Blue 165mm (6.5")
Kajiwara Nakiri Blue 165mm (6.5")
Kajiwara Nakiri Blue 165mm (6.5")
Kajiwara Nakiri Blue 165mm (6.5")
Kajiwara Nakiri Blue 165mm (6.5")
Kajiwara Nakiri Blue 165mm (6.5")
€ 150.00

Kajiwara Nakiri Blue 165mm (6.5")

Best To Use

vegetablesnot for meatnot for fish

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Nakiri is a traditional Japanese vegetable cleaver. It is often underutilized in the Western kitchen, yet its flat blade allows much faster and more accurate processing of large amounts of vegetables at once. Its shape is also handy for scooping up our handiwork and tipping it into a pot or pan.  

A nice distal taper with a thin tip enables ease of use, while the classic look of this knife will fit any kitchen, a professional or home one. The knife feels nicely balanced in hand which makes it very fun and gratifying to use. Forged from Aogami #1 or Blue Paper #1 steel, this blade, even with minimal maintenance, will take a steep edge and hold it for longer than a comparable European stainless-steel knife.

The steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. 

Note: Due to specific requirements of professional chefs, the blade is not fully sharpened in the last step of polishing, but rather to around 80% of its full sharpness. This is still very sharp, but if you wish the blade to be surgically thin, please let us know and we will be happy to sharpen it for you.

Blacksmith: 

Kajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging and the experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.

Specifications:

Blade shape: Nakiri
Steel type: Aogami 1
Hardness (HRC scale): 62-63
Overall length: 310mm (12.2")
Blade length:
165mm (6.5")
Blade height:
52mm (2.0")
Spine thickness: 2.1mm (0.1")
Weight: 160g (5.6 oz)
Handle type / wood:
Japanese / Rosewood
Blacksmith: Tsutomu Kajiwara


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.