The Yoshihiro Blue Steel Nakiri / Usuba Vegetable Chefs knife with Stainless steel Cladding is designed for multipurpose use and is great for home or professional use.
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil (as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
The Blue #2 high carbon steel core, with an HRC of 63-64, provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The stainless steel cladding allows much of the blade to be more forgiving to exposure of water while still having the superior edge retention and sharpness intact. With its handmade Japanese style rosewood handle, this knife is light and well balanced.
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