Please note: The cladding steel finish on this knife is different from the other knives in the White #2 range and has a kurouchi finish instead of the polished finish on the other knives in this range. A kurouchi finish a traditional finish created simply by leaving the furnace scale created during the forging process on the blade instead of polishing it off.
It also has a different handle with a plastic ferrule. This is because traditionally within a Japanese household the nakiri was the knife that was used the most to cut the veggies and do a lot of the main tasks. In order to make this affordable to all families the handle is cheaper to bring the cost down.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 163 mm (Measurement of the cutting edge)
- Total length 310 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 53 mm Heel to spine
- Total weight 175 grams
- Blade Material cutting edge, laminated in
- Hardness 61:62 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Nakiri
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
The White #2 range is packaged in a red protective cardboard presentation box and each blade is wrapped in anti-corrosion paper and a then pages of the Japanese newspaper from the day it was finished and boxed up by the blacksmith.
What is a Nakiri knife?
The Nakiri looks like a small meat cleaver. In reality this knife is anything but.
You can read more about Nakiri knives if we've got you interested in them.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.