Ohishi VG10 Damascus Tsuchime – Nakiri 165mm
Ohishi's VG10 165mm Nakiri stands out as soon as you open the stylish white packaging.
The broader blade profile of the Nakiri emphasizes the Tsuchime (Hammered) finish on the upper section of the blade whilst the Suminagashi (floating ink) Damascus on the lower half of the blade is beautiful to look at.
A truly versatile Japanese Kitchen knife that is designed as a vegetable knife but the Nakiri in my kitchen is used for most of my food prep at mealtime, from cleaning up and cubing chicken breast to finely dicing ginger and garlic.
About Nakiri (Vegetable) Japanese Kitchen Knives
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.