Nakiri Japanese kitchen knife Kajibe KJB-002 16.5cm Boning knives called hanesukis are

Boning knives called hanesukis are made especially for dividing up birds

heat-treated to 63–64 HRC

Handmade nakiri (Japanese vegetable knife) by Mr

Bunka Takeshi Saji weighs 320 grams

In the Japanese knife industry

Nakiri Japanese kitchen knife Kajibe KJB-002 16.5cm Boning knives called hanesukis areKajibe nakiri knife, measuring 165 mm in length. Vegetables should be chopped with the push pull motion using Nakiri's flat blade. Chestnut is used for the handle. Aogami #2 iron clad steel is used to make the blade of this Kajibe nakiri knife. It weighs 190 g. Master blacksmith Kunio Ishikawa and his son hand forge Kajibe knives. Dishwasher washing is not permitted for this nakiri knife. Japanese kitchen knives feature thin blades that are extremely