Nakiri is the definitive Japanese shape for the preparation of vegetables. We discovered this particular version of Nakiri in a knife collectors shop in Sakai City, an example which turned out to be a 200 year old antique, which we asked our workshop to replicate. The exact name for this particular type of Nakiri is ‘Azumugata’. Whether slicing the softest tomatoes, dicing the hardest Swedes or mincing ginger to the consistency of a smooth pulp this blade will transform any culinary chore into a ‘Zen’ experience. What differentiates the Azumugata from the Nakiri is its slightly curved profile enabling gentle roll cutting which is extremely awkward when using the straight profile edge of the classic Nakiri. The JKC Aogami Azumagata makes the prep of fruit and vegetables such a pleasure it is hard to resist the temptation to slice, chop, dice and mince everything in sight so be prepared to consume more of the healthy stuff!
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
|Knife Style||Western (Double Bevelled)|
|Blade Material||Semi Stainless|
|Core steel type||Aogami No. 2|
|Purchase Includes||One free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|