Tsunehisa Aogami Nakiri Knife - 165mm

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.

The blades are 3-layer stainless-clad aogami #2 (blue #2) high-carbon steel with a hammered texture.

The handles are full-tang with riveted pakka wood scales.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.