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Kajibee White 2 Nakiri 165mm

$75.00 USD

Specifications

Style: Nakiri
Blade Length: 165mm
Weight: 145grs
Blade Material: Shirogami Carbon Steel core + Soft Iron Kurouchi Clad
Handle Material: Magnolia w/Black Plastic Bolster
HRC: 63

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Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Kajibee

Kajibee knives are hand-forged by master blacksmith Kunio Ishikawa and his son. They are located in a quaint, traditional factory in the historic knife making city of Sanjo, Japan. Master Ishikawa prefers to only use traditional Japanese steel such as White, and Blue Paper steels from Hitachi Yasuki Steel. All Kajibee knives are hand-forged in a traditional wood-fired oven and then hand polished. This technique has been passed down from father to son for many hundreds of years.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Customer Reviews

Based on 6 reviews
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B
Black Lotus Chef
Superb

Excellent and fast service. The knife is very light, sharp, easy to work with and good price for what you get!

B
Black Lotus Chef
Superb

Excellent and fast service. The knife is very light, sharp, easy to work with and good price for what you get!

C
Calen Blake
Absolutely A+ service and an economic knife

To no fault of ChefsEdgeAU the knife was lost in the Australian post. ChefsEdge themselves informed me of this before I was even worried and they promptly shipped me a new knife at no extra cost. It arrived soon after and in great condition. The finish on the handle of the knife leaves a bit to be desired. However, considering the price point it is incredible value and the edge was quite sharp out of the box. Looks quite beautiful too.

H
Harry
Phenomenal

Shipping was lightning fast and the Kajibee nakiri is a dream to work with. Balanced perfectly and has some of the best edge geometry Ive come across

H
Harry
Phenomenal

Shipping was lightning fast and the Kajibee nakiri is a dream to work with. Balanced perfectly and has some of the best edge geometry Ive come across