- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
The nakiri-bocho (literal translation: knife for cutting greens), with its thin, straight blade, is an excellent tool for chopping vegetables. Fast, rhythmic, and full chopping strokes right down to the board are possible thanks to its lightweight and wide blade design. The nakiri-bocho is a must-have in any kitchen. Several centuries of experience and know-how have gone into perfecting this knife’s design. The thinness of the blade is the key to quick and easy chopping. Although many Japanese knives are single-edged, nakiri knives are usually double-edged, which makes it easier to cut straight slices.
The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle.Weight: 5.2 ounces
Blade Length: 168 mm
Overall Length: 302 mm
Thickness at Heel: 3.5 mm
Blade Height: 52.2 mm
The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle.
