Kajibe Nakiri 165 mm,Shirogami White #2

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  • Kajibe Nakiri 165 mm,Shirogami White #2
  • Kajibe Nakiri 165 mm,Shirogami White #2
  • Kajibe Nakiri 165 mm,Shirogami White #2
  • Kajibe Nakiri 165 mm,Shirogami White #2


Kajibe Nakiri 165 mm, Shirogami White Steel #2

These are in White steel #2 blade and hand finished with some marks showing the unique blade heritage.

Japanese Nakiri (vegetable cleaver) blade made by Kajibe, a blacksmith team consisting of father Kunio Ishikawa and his son in the historic knife making city of Sanjo. 

The carbon steel blade has blued/black finish meaning the spine is black for some added corrosion protection and a unique rustic look. This will wear off somewhat with use. The blade is a san mai construction with the mild cladding forming the softer, grey area between the polished edge and the black spine on the bevels.

 The high hardness of Japanese White #2 steel gives good edge retention qualities but will make these more brittle than Western chef knives. These should not be given as gifts to "non-knife people" as they will come back with chipped edges if not treated with respect. As all carbon steel blades they will patina over time in the kitchen and needs to be kept washed and dry between use.

Blade length is 165 mm and it is 55 mm high at the heel, total length with tang is about 245 mm.

These are unique blades for chefs who will appreciate the tradition and skill that has gone into creating rustic looking blades in high-performance blades and will not use these as a chopper.

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