Yoshihiro Black Finish Blue Steel #2 Kurouchi Nakiri Traditional Japanese Vegetable Chopping Chef Knife 6.5" (165mm) D-Shape Shitan Handle

Yoshihiro Black Finish Blue Steel #2 Kurouchi Nakiri Traditional Japanese Vegetable Chopping Chef Knife 6.5" (165mm) D-Shape Shitan HandleRecommended to purchase with Custom Cut Saya Knife Cover Sheath. Exemplifying the most intricate techniques of forging, layering, and hammering, "Kurouchi" translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives. The Nakiri is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Nakiri is hefty enough to chop through heavy root vegetables

Recommended to purchase with Custom-Cut Saya Knife Cover Sheath.

Exemplifying the most intricate techniques of forging, layering, and hammering, "Kurouchi" translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives.

The Nakiri is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Nakiri is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. This unique style of forging offers an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention.

One of the most sought after knives and fast becoming a new essential companion to the popular chef’s knife is the traditional Japanese vegetable knife known as the Usuba.

Our Kurouchi Usuba vegetable knives are complemented with a traditional Japanese style handcrafted D-shaped Shitan rosewood handle with a rosewood bolster, equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use.

From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. A good quality Japanese water stone is the best surface to sharpen and maintain the blade of your knife, preserving the high quality steel it is made of.

Knife can be oxidized without proper care. Recommended for professional use only.