We send out an email once a week and, if we do say so ourselves, we reckon it's pretty good!
If you fancy signing up to see for yourself we'll give you 10% off your first order.
Gaz & George
The world of Japanese kitchen knives is a highly specialised one, with many food groups having a purposely designed knife to perfectly fulfil its role. The Nakiri, a double bevel knife is a home use vegetable knife, with its thin profile and straight cutting edge is tailor made for making straight consistent cuts on a chopping board. Unlike other knives which almost exclusively have at least some degree on curve at the belly, the straight Nakiri really enables you to make light work of anything you throw in front of it, from thinly slicing red cabbage, to dicing carrot, to mincing garlic to breaking down large root veg, the Nakiri is your friend when it comes to vegetable prep!
This particular knife has one of our favourite finishes, the Nashiji or “Pear Skin” finish. Once a knife has been forged it can be finished with one of several levels of refinement, the Nashiji would technically be the second least refined finished but we love it! It’s had the black carbon deposits removed (which would be consistent with a Kurouchi finish) but not the rough texture you wouldn’t expect to see on the higher levels of finish. To add to the great finish this knife is also made with Blue#2 steel, a superb knife making steel which can really extend the time your edge will last between sharpening.
Nashiji Nakiri 165mm
Blade Material – Blue (Aogmami) #2
Handle Material – Plain Oak
Blade length – 165mm
Total Length – 310mm
Blade Height – 59mm
Weight – 195g
Hardness – 62
Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.
A note on carbon steel – Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!
And for many reasons – Never put your knives in the dishwasher
Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
Always fancied learning how to sharpen your knives properly?
We regularly hold classes that will help you do just that.
When was the last time you had your knives sharpened? We thought so. Drop them in or post to us and take your food prep up 10 notches.
