Blue Steel #2 NEN Nakiri Knife
Blue Steel #2 NEN Nakiri Knife
Blue Steel #2 NEN Nakiri Knife
Blue Steel #2 NEN Nakiri Knife
Blue Steel #2 NEN Nakiri Knife
  • Load image into Gallery viewer, Blue Steel #2 NEN Nakiri Knife
  • Load image into Gallery viewer, Blue Steel #2 NEN Nakiri Knife
  • Load image into Gallery viewer, Blue Steel #2 NEN Nakiri Knife
  • Load image into Gallery viewer, Blue Steel #2 NEN Nakiri Knife
  • Load image into Gallery viewer, Blue Steel #2 NEN Nakiri Knife

Blue Steel #2 NEN Nakiri Knife

Regular price
¥12,000
Sale price
¥12,000
Regular price
Contact Us
Unit price
per 
Shipping calculated at checkout.

Purchase This Product

Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

Gift Wrapping

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1minn 170 320 140
Blade Material Name Handle
Double Edgedd

Double Edged

Blue Steel #2 Octagonal Magnolia Handle

Nakiri

A Nakiri knife is a double edged , rectangular shaped knife mainly used in Japanese households for chopping vegetables. The shape of the blade allows for your cut to go straight down to the cutting board, eliminating the rocking motion of other knives.

Blue Steel #2

Adding tungsten, chromium, and alloy carbides to White Steel makes for a tough, chip-resistant blade.

Carbon Steel

Blue Steel #2 is made by adding trace amounts of tungsten and alloy carbides (both for hardness), and chromium (for toughness and rust resistance) to White Steel, creating an alloy steel that is very tightly bonded. This also leads to better edge retention compared to White Steel #2, so you can cut better for longer. Professional chefs looking to enter the next level of quality will often choose a Blue Steel #2 knife, but beginners can use this also.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide