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Gihei Hamono | 165mm Nakiri Knife (YO)

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Gihei Hamono | 165mm Nakiri Knife (YO)

A traditional and simple design cloaks one of the most high-performing steels available. 

  • Gihei Hamono Japanese Knife
  • 165mm Nakiri Knife
  • HAP-40 Semi-Stainless Core, Stainless Cladding
  • Western (YO) Pakka Wood Handle:
  • HCR: 65-67
  • Hand-crafted in Japan
  • Edge Length: 154mm | Overall Length: 290mm | Blade Height: 52mm | Weight: 148g
  • Blade Thickness: (A) 1.5 (B) 1.5 (C) 1.7 (at spine)

Japanese Knife Thickness Measurement Diagram

* As our knives are hand-made, small variations in size and colour may occur, and measurements and images are a guide only.

* Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Nakiri (Vegetable Knife)

Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.


    A traditional and simple design cloaks one of the most high-performing steels available. 

    • Gihei Hamono Japanese Knife
    • 165mm Nakiri Knife
    • HAP-40 Semi-Stainless Core, Stainless Cladding
    • Western (YO) Pakka Wood Handle:
    • HCR: 65-67
    • Hand-crafted in Japan
    • Edge Length: 154mm | Overall Length: 290mm | Blade Height: 52mm | Weight: 148g
    • Blade Thickness: (A) 1.5 (B) 1.5 (C) 1.7 (at spine)

    Japanese Knife Thickness Measurement Diagram

    * As our knives are hand-made, small variations in size and colour may occur, and measurements and images are a guide only.

    * Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.

      
    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Nakiri (Vegetable Knife)

    Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
    Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.


      $72.60

      Original: $242.00

      -70%
      Gihei Hamono | 165mm Nakiri Knife (YO)—

      $242.00

      $72.60

      Description

      A traditional and simple design cloaks one of the most high-performing steels available. 

      • Gihei Hamono Japanese Knife
      • 165mm Nakiri Knife
      • HAP-40 Semi-Stainless Core, Stainless Cladding
      • Western (YO) Pakka Wood Handle:
      • HCR: 65-67
      • Hand-crafted in Japan
      • Edge Length: 154mm | Overall Length: 290mm | Blade Height: 52mm | Weight: 148g
      • Blade Thickness: (A) 1.5 (B) 1.5 (C) 1.7 (at spine)

      Japanese Knife Thickness Measurement Diagram

      * As our knives are hand-made, small variations in size and colour may occur, and measurements and images are a guide only.

      * Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.

        
      Japanese Kitchen Knives & Whetstones Australia

      Japanese Kitchen Knife | Nakiri (Vegetable Knife)

      Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
      Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.