Yoshihiro Black Finish Blue Steel #2 Kurouchi Nakiri Traditional Japanese Vegetable Chopping Chef Knife 6.5" (165mm) D-Shape Shitan Handle Ice Hardened Molybdenum Using Aoko Blue Steel #1

Using Aoko Blue Steel #1 with a hardness of 64 on the Rockwell scale

practical package

the Edo Usuba transforms even the simplest culinary tasks into an extraordinary experience

The stainless cladding enhances moisture resistance

Made from high-quality soft LDPE plastic

Yoshihiro Black Finish Blue Steel #2 Kurouchi Nakiri Traditional Japanese Vegetable Chopping Chef Knife 6.5" (165mm) D-Shape Shitan Handle Ice Hardened Molybdenum Using Aoko Blue Steel #1Recommended to purchase with Custom Cut Saya Knife Cover Sheath. Exemplifying the most intricate techniques of forging, layering, and hammering, "Kurouchi" translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives. The Nakiri is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Nakiri is hefty enough to chop through heavy root vegetables