Haruyuki Nagisa Nakiri 165mm
About Haruyuki Nagisa - High performance, low maintenance.
The Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and Iām a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt!Ā
This stunning blade sports a hammered ātsuchimeā finish that transitions to a polished bevel with layers of damascus steel. The word āNagisaā refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese āwa handleā because it focuses all of the knifeās weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.
Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.
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.
Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Haruyuki Nagisa - High performance, low maintenance.
The Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and Iām a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt!Ā
This stunning blade sports a hammered ātsuchimeā finish that transitions to a polished bevel with layers of damascus steel. The word āNagisaā refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese āwa handleā because it focuses all of the knifeās weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.
Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.
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.
Ā
