Knife for vegetables. Pronounced nakiri bōchō. Also called nagatan. Although it is similar in shape to a Usuba(thin-bladed) knife (usuba bōchō), its function is different. It is specialized for chopping and has a wide blade. For the Katsuramuki peeling technique, we recommend using an Usuba knife instead.
Japan’s Traditional Metalworking Town – Miki, Hyogo Craftsmanship passed down since Showa 10 (1935) “Traditional Sharpness” created by a long-established maker
＜Aogami Super Steel Three-Layer＞ High-grade Japanese steel (Aogami Super) with exceptional hardness is clad in stainless steel, resulting in a knife with outstanding sharpness while retaining the steel’s toughness and durability.
Blade Material: (Core) Aogami Super (Sides) SUS410 three-layer finish
