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the Nakiri’s flat blade is meant for the push/pull chopping of vegetables
Not so in Japan
And how is the knife stored
Great booze AND knives
About Masakage Koishi -
Masakage Koishi AS Petty 120mm meta-japan-mall the Nakiri’s flat blade isAbout Masakage Koishi These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion. The tsuchime (meaning hammered) and kurouchi
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