Nakiri Japanese kitchen knife Kajibe KJB-002 16.5cm

Kajibe 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 durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese chef knives is prohibited.