Tadafusa Aogami Nashiji Nakiri 150mm
$197.85 $236.31
As with the other Tadafusa, Aogami 2, Nashiji, the 150 mm Nakiri (Vegetable) hand-made Japanese Kitchen knife stands out with its quality and its finish. The way the Walnut handle blends with the Integral bolster and the Nashiji (Pear skin) finish down to the grind pattern on the blade of the knife is a true example of the blacksmith’s skill.
The Nakiri is a heavier knife than the others in the set for its size. It has a good, solid feel in your hand, which gives you the confidence you need when prepping some of the harder veggies, like carrots, sweet potatoes, and pumpkin. I trialed this knife, prepping the veggies for my Asian style stir fry veggies.
From dicing the garlic, ginger, and chilies, slicing the red onions, julienning the carrots, slicing the eggplant, and shredding the Cabbage and Asian veggies, the Nakiri performed very well. At 150mm, it is one of the shorter Nakiri's; however, the size proved to be perfect for the jobs I gave it.
If you want a very high-quality handmade kitchen knife from Japan, look no further, as this Nakiri will do all the Veggie prep you need as well as numerous other food prep jobs in the kitchen.
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.