Fujiwara Nashiji Nakiri 165mm
About Teruyasu Fujiwara -Fujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique.Ā
This blade is made from Shirogami steel, called āwhite carbonā in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ānashijiā finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.
At Knifewear, saying āI own a Fujiwaraā is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.
About the Shape - A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
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Description
About Teruyasu Fujiwara -Fujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique.Ā
This blade is made from Shirogami steel, called āwhite carbonā in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ānashijiā finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.
At Knifewear, saying āI own a Fujiwaraā is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.
About the Shape - A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
