Nakiri 135 mm (5.3 in) White#2 Stainless Clad Spine Thickness: 2mm/at heel

Spine Thickness: 2mm/at heel

Core Edge Steel: Japanese Steel (SK) High Carbon

5mm) and easily slices off the head of medium-sized fish (up to 50 cm)

Finish: Hammered

Nakiri 135 mm (5.3 in) White#2 Stainless Clad Spine Thickness: 2mm/at heelType: Nakiri Finish: Kurouchi Blade Length: 135 mm (5. 3 in) Construction: Awase Core Edge Steel: Shirogami (White) #2 HRC (Rockwell Hardness): 59 Handle: Walnut Magnolia Bevel: Double Bevel Place of Origin: Tosa, Japan Nakiri is considered a useful knife to cut without splitting or cracking relatively hard vegetables, popular among vegetarians. Nakiri is a double bevel edged knife to efficiently cut, slice, and mince vegetables. Though the nakiri is