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The nakiri is becoming a very popular blade design in both professional and home kitchens. It has a very unique shape designed primarily as a vegetable cutter. Nakiri is Japanese for “cutting greens” and this blade does so with consummate ease. As it is a vegetable cutter, it is made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata which is featured here. It has a very square looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
HRC: 61
Cladding: Damascus
Finish: Kurouchi
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.2 ounces
Blade Length: 165 mm (6.5")
Overall Length: 307 mm (12.1")
Spine Thickness at Base: 3.8 mm
Blade Height: 51.2 mm
There are two main styles of nakiri. The most popular is the Kakugata which is featured here. It has a very square looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval) Great Veggie Chopper The best knife that I own
If only I were as skilled as this knife is sharpPosted By: Steve Itano - verified customer
1 people found this review helpful
Arrived quickly and packaged well protected. Well balanced, couple of swipes on finishing stone as others have indicated and she made quick work of finely minced garlic and cilantro, kale etc. I just wanted to keep cutting.
1 people found this review helpful
Arrived quickly and packaged well protected. Well balanced, couple of swipes on finishing stone as others have indicated and she made quick work of finely minced garlic and cilantro, kale etc. I just wanted to keep cutting.
Bold & BeautifulPosted By: anthony karakas - verified customer
I'm not a professional chef, but i am a lifetime carpenter and aspiring blacksmith. So i can appreciate the craftsmanship that went into this Anryu Nakiri: absolutely gorgeous damascus layers, a beautiful korouchi finish and a lovely handle. I cannot find anything to fault about this knife. It was sharp ootb, but i touched it up on an 8000 whetstone; it is now scary sharp. I chop a lot of vegetables for juicing and making vegetable broths; what used to be a chore is now a task i relish. The damascus layers are reactive, but honestly, the thing is just so gorgeous you will find looking after this knife a real pleasure.
I'm not a professional chef, but i am a lifetime carpenter and aspiring blacksmith. So i can appreciate the craftsmanship that went into this Anryu Nakiri: absolutely gorgeous damascus layers, a beautiful korouchi finish and a lovely handle. I cannot find anything to fault about this knife. It was sharp ootb, but i touched it up on an 8000 whetstone; it is now scary sharp. I chop a lot of vegetables for juicing and making vegetable broths; what used to be a chore is now a task i relish. The damascus layers are reactive, but honestly, the thing is just so gorgeous you will find looking after this knife a real pleasure.
Product Review Product ReviewPosted By: Brad - verified customer
I had a cheap Nakiri before I got this one. I loved it's shape so much I just had to improve it. This is the upgrade I purchased and I couldn't be happier. It's razor sharp, and holds it's edge. Holds up to the demands of a commercial kitchen.
I had a cheap Nakiri before I got this one. I loved it's shape so much I just had to improve it. This is the upgrade I purchased and I couldn't be happier. It's razor sharp, and holds it's edge. Holds up to the demands of a commercial kitchen.
