Kiyotsuna Jousaku | 165 Nakiri Knife
It's been 11 years since we saw this line last. They still represent one of the best entry points into stainless Japanese knives.
- Kiyotsuna Jousaku Japanese Kitchen Knife
- 165mm Nakiri Knife
- AUS-8A Stainless Steel, Stainless Clad
- D-Shaped Timber Handle w/ Plastic Ferrule
(more comfortable for right-hand use)
- Out of box sharpness: 80-90%
- Crafted in Japan
- Edge Length: 157mm | Overall Length: 304mm | Blade Height: 50mm | Weight: 154g
- Blade Thickness: (A) 3.1 (B) 1.6 (C) 1.4 (at spine)
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.
It's been 11 years since we saw this line last. They still represent one of the best entry points into stainless Japanese knives.
- Kiyotsuna Jousaku Japanese Kitchen Knife
- 165mm Nakiri Knife
- AUS-8A Stainless Steel, Stainless Clad
- D-Shaped Timber Handle w/ Plastic Ferrule
(more comfortable for right-hand use)
- Out of box sharpness: 80-90%
- Crafted in Japan
- Edge Length: 157mm | Overall Length: 304mm | Blade Height: 50mm | Weight: 154g
- Blade Thickness: (A) 3.1 (B) 1.6 (C) 1.4 (at spine)
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.
Original: $154.00
-70%$154.00
$46.20Description
It's been 11 years since we saw this line last. They still represent one of the best entry points into stainless Japanese knives.
- Kiyotsuna Jousaku Japanese Kitchen Knife
- 165mm Nakiri Knife
- AUS-8A Stainless Steel, Stainless Clad
- D-Shaped Timber Handle w/ Plastic Ferrule
(more comfortable for right-hand use)
- Out of box sharpness: 80-90%
- Crafted in Japan
- Edge Length: 157mm | Overall Length: 304mm | Blade Height: 50mm | Weight: 154g
- Blade Thickness: (A) 3.1 (B) 1.6 (C) 1.4 (at spine)
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.
