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Tadafusa Aogami Nashiji Nakiri 150mm

$197.85 $236.31

As with the other Tadafusa, Aogami 2, Nashiji finished kitchen knives 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 vegies 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.

Style: Nakiri
Core: Aogami 2 steel, hardened to HRC62-63
Cladding: Stainless-Steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 150mm (with Integral Bolster)
Overall Length: 295mm
Weight: 172gm
Blade Height @ Heel: 47mm
Spine Thickness @ Heel: 4mm
Spine Thickness @ Tip: 2mm
Bevel: Double
Handle Material: Walnut
Handle Style: Western

Tadafusa Aogami 2
Tadafusa has been handmaking beautiful Japanese Kitchen Knives since 1948 and was founded by Sone Torasaburo. Their forge is located in the "Town of Blacksmiths", Sanjo, Niigata prefecture, Japan, an area known for its metalwork as well as its high-quality rice and sake. The Aogami 2 steel knives are hardened to HRC62-63 and clad in softer stainless steel. This range has a Nashiji, meaning rough finish or pear skin, finish which compliments the walnut handle. The blade is distal tapered for better balance and has a sealed bolster that seals the blade to the handle, resisting dirt and water. They are a perfect range of knives to get a taste of carbon steel without the headache of the maintenance required for a normal carbon steel knife.
The Tadafusa Aogami Nashiji knives with the Walnut handle are the perfect addition to any kitchen, whether it is a busy restaurant or a home kitchen, these knives stand out with their looks and their quality.

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.

Customer Reviews

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K
Kevin Love
Beautiful knife and Customer service

Great customer service from Nick and my new Tadafusa Nakiri is a beautiful knife. Sharp straight out of the box and has become my go to knife for all my vegetable prep. The handle is comfortable, the blade looks amazing and the Tadafusa Nakiri is well balanced, I love it.