Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple TurquoiseNao Yamamoto Blue 2 Kurouchi Nakiri - Maple TurquoiseNao Yamamoto Blue 2 Kurouchi Nakiri - Maple TurquoiseNao Yamamoto Blue 2 Kurouchi Nakiri - Maple TurquoiseNao Yamamoto Blue 2 Kurouchi Nakiri - Maple TurquoiseNao Yamamoto Blue 2 Kurouchi Nakiri - Maple TurquoiseNao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
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Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise

$339.00 AUD
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Nao Yamamoto Blue 2 Kurouchi Nakiri - Maple Turquoise
$339.00 AUD
☆☆☆☆☆(0)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core, Soft Iron Clad
Hardness
62 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Nakrii
Blade Material
Blue 2 Core, Soft Iron Clad
Handle Material
Octagon Maple w/Synthetic Turquoise Spacer
Bevel
Double Bevel
Edge Length
160mm
Overall Length
312mm
Spine Thickness Heel/Mid
4.2mm/2.4mm
Blade Height @ Heel
52mm
gWeight
184g

An In Depth Look

Blade Type
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
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Artisan Crafter with Traditional Techniques

Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan, the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools, and their stories, into the hands of cooks who appreciate the difference.
Shop Artisan Crafter with Traditional Techniques →

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