Watanabe Pro aogami #2 kurouchi 180mm nakiri (enju handle)
Watanabe Pro aogami #2 kurouchi 180mm nakiri (enju handle)
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Watanabe knives need no further introduction. Ask any seasoned knife collector/ enthusiast about the best cutters they have ever tried and, more often than not, Watanabe (or Toyama), will be on the top of their list. Why? Simple answer: geometry and heat treatment. It's a knife that cuts so well because it's incredibly thin behind the edge, feels great in the hand, and holds its edge for a long time.
The Watanabe Pro nakiri is considered as the gold standard of nakiris in the kitchen knife community.
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Blacksmith: Shinichi Watanabe
Location: Sanjo, Japan
Finish: kurouchi
Knife type: nakiri
Construction type: sanmai | stainless clad
Steel type: Hitachi Aogami#2
Total length: 325mm
Blade length: 174mm
Blade height at heel: 58.7mm
Spine thickness at handle: 4.6mm
Spine thickness at heel: 3.6mm
Spine thickness at middle: 1.9mm
Spine thickness 1cm from the tip: 1.5mm
Weight: 205g
Edge/bevel: 50:50
Handle: octagonal enju wood
with black buffalo horn ferrule
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
NOTE:
These knives are handmade so there will be slight variances and imperfections. Even the pricier Shigefusa or Kiyoshi Kato knives can have minor imperfections.
The Watanabe Pro nakiri is considered as the gold standard of nakiris in the kitchen knife community.
··•··
Blacksmith: Shinichi Watanabe
Location: Sanjo, Japan
Finish: kurouchi
Knife type: nakiri
Construction type: sanmai | stainless clad
Steel type: Hitachi Aogami#2
Total length: 325mm
Blade length: 174mm
Blade height at heel: 58.7mm
Spine thickness at handle: 4.6mm
Spine thickness at heel: 3.6mm
Spine thickness at middle: 1.9mm
Spine thickness 1cm from the tip: 1.5mm
Weight: 205g
Edge/bevel: 50:50
Handle: octagonal enju wood
with black buffalo horn ferrule
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
NOTE:
These knives are handmade so there will be slight variances and imperfections. Even the pricier Shigefusa or Kiyoshi Kato knives can have minor imperfections.
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
View full Shipping Policy
Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
Need help?
Need help?
• Check our FAQs for quick answers.
• Still have questions? Email us at info@zahocho.com or fill out our contact form.
