Sakai Kikumori Aogami #2 Nashiji Nakiri 165mm – Ebony Handle

Traditional Japanese carbon steel performance with refined, understated design.

The Sakai Kikumori Aogami #2 Nashiji Nakiri 165mm is a Japanese vegetable knife designed for precise chopping, clean slicing and exceptional cutting control.

At its core is Aogami #2 (Blue Paper Steel #2), a traditional Japanese high-carbon steel valued for its excellent sharpness, edge retention and ability to take a fine cutting edge. The blade features stainless steel cladding, providing additional corrosion resistance while preserving the cutting characteristics of the carbon steel core.

The distinctive Nashiji (pear-skin) finish gives the upper blade a rustic, textured appearance, contrasting beautifully with the polished cutting area.

Its traditional 165mm Nakiri profile, with a tall rectangular blade and relatively flat cutting edge, is ideal for chopping vegetables, slicing herbs and preparing ingredients with controlled push-cutting motions.

The elegant ebony Japanese-style handle offers a comfortable grip and complements the knife's traditional aesthetic.

Key Features & Specifications

• Brand: Sakai Kikumori

• Knife Type: Nakiri / Japanese Vegetable Knife

• Blade Length: 165mm

• Core Steel: Aogami #2 (Blue Paper Steel #2)

• Cladding: Stainless Steel

• Blade Finish: Nashiji (Pear-Skin Texture)

• Edge: Double Bevel

• Handle: Ebony Wood

• Handle Style: Japanese Wa-Handle

• Country of Manufacture: Japan

• Best For: Vegetables, herbs, precise chopping and slicing

Why Choose the Sakai Kikumori Aogami #2 Nakiri?

The combination of high-carbon Aogami #2 steel and stainless cladding offers the cutting performance of traditional Japanese carbon steel with reduced maintenance across the clad portion of the blade.

Its flat cutting profile provides excellent control when preparing vegetables, making it particularly suitable for cooks who prefer precise push-cutting techniques.

With its unique Nashiji finish, traditional carbon steel core and elegant ebony handle, this Nakiri is an excellent choice for professional chefs and Japanese knife enthusiasts.

Care Instructions

The Aogami #2 core is not stainless steel and will naturally develop a patina with use.

Hand wash and dry immediately after use, especially after cutting acidic ingredients. Never place in the dishwasher or leave the blade wet. Avoid bones, frozen foods and hard cutting surfaces.

Sharpen using Japanese whetstones and store in a dry place. For extended storage, apply a thin layer of food-safe protective oil to the exposed carbon steel.

When it needs an edge, bring it to either of our shops. Most knives are ready the same day. Our sharpening service