Yoshihiro Blue Steel #1 Masashi Aoko Stainless Clad Nakiri Vegetable Chef Knife

The Yoshihiro Blue Steel Nakiri/Usuba Vegetable Chef's Knife with Stainless Steel Cladding is expertly crafted for multipurpose use, making it an ideal choice for both home cooks and professional chefs alike. Among the most sought-after tools in a chef's collection, the Nakiri knife is a traditional Japanese vegetable knife featuring a double-edged blade with a flat cutting edge.

This unique flatness enables the entire length of the knife to make contact with the cutting board with each stroke, which is especially beneficial for chopping vegetables. It ensures clean, precise cuts without the frustration of ingredients hanging by a thread. While traditional Japanese carbon steel knives may lack stainless properties, with proper care, they can provide years of reliable performance and enjoyment.

The knife boasts a Blue #1 high carbon steel core with an impressive hardness rating of 64 HRC, delivering an extremely sharp edge that maintains its sharpness over extended periods. Its stainless steel cladding adds durability, allowing much of the blade to withstand exposure to moisture while retaining superior edge retention and sharpness.

Designed with a handmade Japanese-style rosewood handle, this knife is both lightweight and well-balanced, providing comfort and control during use.

For optimal performance, traditional Japanese knife care is essential. Sharpening and honing should be performed exclusively with water whetstones, and the knife should be hand washed and dried immediately after use, particularly when working with acidic ingredients. Avoid using this knife on bones, nutshells, or frozen foods to preserve its integrity and performance.

Embrace the artistry and efficiency of the Yoshihiro Blue Steel Nakiri/Usuba as it elevates your culinary experience, offering both beauty and functionality in the kitchen.