Toshihiro Wakul V2 | 165 Nakiri Knife
This line is our owner's favourite knife of the last few shipments from Sanjo. A middle-weight grind, thin enough for advanced cut-feel.
Toshihiro apprenticed under Yamamoto of Yoshikane, you can feel the influence, but these are on the thinner side comparatively.
- Toshihiro Wakul Japanese Knife
- 165mm Nakiri Knife
- V2 Carbon Core, Iron Clad
- Tsushime (Hammer-Tone)
- Kurouchi Finish
- Oval Burnt Chestnut Handle
- Hand-Crafted in Japan
- Edge Length: 166mm | Overall Length: 314mm | Blade Height: 52mm | Weight: 165g
- Blade Thickness: (A) 3.5 (B) 2.2 (C) 1.6 (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.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
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.
This line is our owner's favourite knife of the last few shipments from Sanjo. A middle-weight grind, thin enough for advanced cut-feel.
Toshihiro apprenticed under Yamamoto of Yoshikane, you can feel the influence, but these are on the thinner side comparatively.
- Toshihiro Wakul Japanese Knife
- 165mm Nakiri Knife
- V2 Carbon Core, Iron Clad
- Tsushime (Hammer-Tone)
- Kurouchi Finish
- Oval Burnt Chestnut Handle
- Hand-Crafted in Japan
- Edge Length: 166mm | Overall Length: 314mm | Blade Height: 52mm | Weight: 165g
- Blade Thickness: (A) 3.5 (B) 2.2 (C) 1.6 (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.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
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.
Description
This line is our owner's favourite knife of the last few shipments from Sanjo. A middle-weight grind, thin enough for advanced cut-feel.
Toshihiro apprenticed under Yamamoto of Yoshikane, you can feel the influence, but these are on the thinner side comparatively.
- Toshihiro Wakul Japanese Knife
- 165mm Nakiri Knife
- V2 Carbon Core, Iron Clad
- Tsushime (Hammer-Tone)
- Kurouchi Finish
- Oval Burnt Chestnut Handle
- Hand-Crafted in Japan
- Edge Length: 166mm | Overall Length: 314mm | Blade Height: 52mm | Weight: 165g
- Blade Thickness: (A) 3.5 (B) 2.2 (C) 1.6 (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.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
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.
