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Nakiri style knives are becoming increasingly popular in both home and professional settings. They look quite similar to a classic Japanese usuba but are regarded as an alternative to a deba. Unlike either they are a two-sided blade. They are primarily intended for chopping vegetables. In fact, Nakiri Bocho translates to “knife for cutting greens.” The nakiri differs according to the region of origin. In this case, the rectangular shape originates from the Tokyo area. Many people use a nakiri as an alternative to the santoku knife. Their flat profile and blunt tips make them especially useful to those people preferring a non-rocking style.
The Misuzu nakiri featured here is constructed from AUS10 stainless steel, which is then clad with a beautiful damascus outer layer. This outer layer, or jigane, not only enhances the appearance of the blade but also protects and strengthens the inner layer, or hagane, of AUS10 steel. The cutting-edge steel is hardened to a Rockwell rating of 60 plus. While many stainless steels can be difficult to sharpen, this slightly softer rating results in an easier to sharpen edge, while still retaining its ability to hold that sharpness through the extended use.Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
Grind: Even
HRC: 60
Weight: 4.6 ounces
Blade Length: 167 mm
Total Length: 310 mm
Spine Thickness at Base: 1.7 mm
Blade Height: 44.8 mm
The Misuzu nakiri featured here is constructed from AUS10 stainless steel, which is then clad with a beautiful damascus outer layer. This outer layer, or jigane, not only enhances the appearance of the blade but also protects and strengthens the inner layer, or hagane, of AUS10 steel. The cutting-edge steel is hardened to a Rockwell rating of 60 plus. While many stainless steels can be difficult to sharpen, this slightly softer rating results in an easier to sharpen edge, while still retaining its ability to hold that sharpness through the extended use.
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