Key Advantages
- Authentic Japanese Craft — Hand-forged in Japan by the legacy bladesmiths of Yoshida Hamono, where centuries of know-how meet modern consistency.
- Aogami #2 Blue Steel Core (62–64 HRC) — Extra-fine carbon steel takes a wicked edge and keeps it, so your julienne stays crisp from first carrot to last.
- True Nakiri Geometry 165 mm / 6.5″ — Tall, rectangular blade with a dead-straight edge makes push-cuts and paper-thin slices effortless—no rocking needed.
- Stainless Cladding, Octagonal Rosewood Handle — Easier upkeep plus an ergonomic, ambidextrous grip for marathon prep sessions.
- 3-Year Manufacturer Warranty — Confidence you can count on; Yoshida Hamono stands behind every blade.
Specifications
- Blade length: 165 mm / 6.5″
- Steel: Aogami #2 core, stainless clad
- Hardness: 62–64 HRC
- Bevel: Double 50/50 — right- or left-hand friendly
- Handle: Octagonal rosewood with pakka ferrule
- Weight: Approx. 170 g — balanced for speed without sacrificing heft
Ideal For
- Professional chefs needing lightning-fast vegetable prep
- Ambitious home cooks elevating stir-fries, salads, and mise en place
- Anyone who values razor accuracy and Japanese heritage in daily workflow
Care & Use
- Hand-wash promptly, wipe dry.
- Store on a magnetic strip or in a saya to protect the edge.
- Refresh on a 1,000/6,000-grit whetstone; strop for a mirror cut.
Experience the melody of a single, smooth slice—every vegetable, every time.
Michael –
The edge retention is impressive—after a month of daily use, it still slices thin, even pieces. The wooden handle gives a solid grip, and the blade’s balance makes long chops feel effortless.
Robert –
I grabbed this Nakiri for slicing veggies to grill alongside burgers. It’s sturdy, feels balanced, and the blade stays sharp even after chopping through bell peppers and corn.
Laura –
I recommend this Nakiri to clients who cook at home—it’s affordable and performs beautifully. The blade cuts through broccoli and carrots easily, and the handle stays comfortable during long prep sessions.
Emily –
I prep vegan meal-kits for a small Denver startup and this 6.5-inch Nakiri turns mountains of zucchini into perfect half-moons in minutes. The Aogami #2 core stays laser-sharp a full week of 8-hour shifts—no honing rod needed
Trevor –
Two months of daily salad duty and I still haven’t touched a whetstone. Even tough watermelon rind parts clean under the flat edge—no wedging or cracking