Sakai Takayuki Homura Guren (Aogami 2 Steel) Japanese Chef’s Nakiri Knife 180mm With Urushi Lacquered Oak Handle

Sakai Takayuki Homura Guren series features high quality Kurouchi knives hammer-forged by the skilled blacksmith Itsuo Doi using Blue 2 steel. The unique tried and tested profiles, hand hammered finishes, and convex grinds make these knives the perfect choice for the professional chef and home creative.

Mr. Itsuo Doi is a son of legendary blacksmith Keijiro Doi, whose family has produced some of the finest hand-forged knives for more than 70 years. The family emblem of Mr.Doi is engraved as a certification near the logo on the blade.

The Aoko or Blue Paper (Aogami) No.2 Steel Knife is made from famous Yasugi steel, known as prime high carbon steel, specifically developed for tools and knives. This one has the highest wear for resistance and toughness. It’s a very good steel and very popular choice for high end Japanese kitchen knives.

The handles on these knives are Half Rounded Octagonal Oak wood burnt-finished & dyed Japanese Lacquered (Urushi) that recalls the images of Japanese tradition.

• Kengata-Nakiri Knife
• 180mm
• 45 Layers
• High Carbon Steel – Aoko or Blue Paper (Aogami) 2 steel
• Handle – Japanese Lacquered (Urushi-dyed) Oak handle Burnt Finish
• For left- and right handed use

The Sakai Takayuki Homura Guren (Aogami 2 steel) Japanese Chef’s Nakiri Knife 180mm with Urushi Lacquered Oak Handle is a Japanese-style square-tip knife that is great for chopping meat, root vegetables and big prep jobs. Popular alternative to the Santoku. You can recognise a Nakiri by its rectangular blade. The tip of the knife is slightly rounded to make sure you can also quickly cut vegetables from an angle. This is, without a doubt, the knife you use to finely cut carrots, cucumber, cabbage and any other types of vegetables.