About the Nakiri
Japanese Nakiri knives are mostly used for cutting vegetables. They feature a thin and wide blade and squared off tips. As it is designed for chopping veggies, the knife has a straight blade that can cut through long items (think eggplants, carrots) as well as make super thin slices out of cucumber, bitter gourd, tomatoes and the likes. Its double bevel makes it perfect for both left and right-handed use.
Thanks to their straight blade, Nakiri are ideal for julienne, brunoise allumette and other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
This Shinji Fujishita Karouchi Nashiji Aogami #2 Blue Steel Nakiri 165mm is a very good option for those looking for something special. These knives are very limited as Master Shinji Fujishita forges them by himself. The handle of this Nakiri is made from Magnolia wood and the blade is made from Nashiji Aogami #2 Blue Steel with Karouchi finish. The kurouchi finish provides a brilliant rustic aesthetic to the blade and also aids in corrosion resistance.
Mr. Shinji Fujishita is a great master craftsman in Echizen city. He won “Medal with Yellow Ribbon” of the Japanese government as Great Craftsmen in the present world. He forges beautiful and extra unique knives that are very hard to buy. His kitchen knives are 100% hand made and ‘rough’ in their beauty, so each knife has a slightly different appearance. His forging skills are truly incredible thus his blades are of great and smooth cutting performance.
Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:
Also, check our full guide on how to properly maintain the knife and sharpen it.