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thin blade means minimum drag through your meat and the style of this one means you will have to learn how to carve at the table
Incredible workmanship
The kurouchi nashiji finish is stunning and each one is unique
the santoku is a versatile chef knife with a lot of cutting power
The kiritsuke shape adds an extra element of control for intricate tasks while the overall size gives you all the cutting power of the gyuto
Muneishi Aogami Nakiri 165mm 150-200 thin blade means minimum dragAn absolute cracker of a knife for the money, if you're looking to step up your veg prep and want a nakiri to do it then this is definitely one to add to your collection.
