Ultimate Precision for the Culinary Enthusiast

The Kazoku Aogami Super Yo Nakiri combines exceptional craftsmanship with the highest standards of sharpness, making it the ideal tool for those who demand precision in their kitchen. Made from Aogami Blue Paper Super Steel, this version of the Nakiri is crafted for those who crave extreme sharpness. The steel is enhanced with chromium, tungsten, and carbon, making the blade harder, tougher, and longer-lasting than traditional Blue Paper Steel #2. With a thin blade profile, this knife cuts effortlessly through vegetables and other ingredients, delivering smooth, clean slices with every use.

The core of the knife is forged from Aogami Blue Paper Super Steel, known for its remarkable hardness (63-64 HRC), allowing the blade to take and hold an incredibly sharp edge. This steel is also easy to sharpen, ensuring the knife maintains its performance for years. To protect the core, the blade is encased in two layers of stainless steel with a Kurouchi finish, providing added durability and rust resistance. The Tsuchime (hammered) finish further reduces food stickiness, offering a more efficient cutting experience.

The knife’s pakkawood handle is ergonomically shaped for comfort and control, making it a pleasure to use for extended periods. Its design fits naturally in the hand, ensuring precision with every cut.

More Details

• Nakiri blade (20 cm): Designed for slicing vegetables with precision, providing clean, consistent cuts.
• Aogami Blue Paper Super Steel: Extreme hardness (63-64 HRC) for unparalleled sharpness and edge retention.
• Kurouchi finish: Black forged skin protects the blade from rust and adds durability.
• Tsuchime finish: Hammered texture reduces food sticking for smoother cuts.
• Ergonomic pakkawood handle: Comfortable, secure grip for extended use.

Carbon Steel
Carbon steel knives require more care than stainless steel but sharpen more easily. They can rust without proper maintenance but develop a protective patina over time, adding unique character. Learn more on our page: All about carbon steel.