Kiritsuke 180 mm (7.1 in) Blue#2 Handle:Walnut Octagonal Nakiri knives' durability makes them

Nakiri knives' durability makes them suitable for peeling hard root vegetables such as daikon radish

Type: Sabaki

It has excellent edge sharpness and edge retention but can also attain high hardness without being brittle

but rewards the user with superior edge refinement and easy resharpening

Kiritsuke 180 mm (7.1 in) Blue#2 Handle:Walnut Octagonal Nakiri knives' durability makes themType: Kiritsuke Finish: Kurouchi Blade Length: 180 mm (7. 1 in) Construction: Awase Damascus Core Edge Steel: Blue (Aogami) #2 HRC (Rockwell Hardness): 60 61 Handle: Rosewood Octaagonal Bevel: Double Bevel Place of Origin: Tosa, Japan Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up