Tojiro Shirogami F-699 - Nakiri knife, 3 layers, carbon steel, 165 mm blade, Japan

According to Japanese tradition, the knife was wrapped in white or blue paper. This indicated the class of goods.

Aogami - high quality, from such steel blacksmiths forged the combat blades.

Shirogami - ordinary, inexpensive steel, with excellent cutting properties.

Nowadays, this is more of a tribute to history, and Shirogami knives do a great job with all kitchen tasks, and Aogami is more of a gift option, with more value.

Choosing a lower price tag seems obvious justified, but sometimes it is necessary to get the maximum and cost is not key factor.

Most aggressive cut, in blades with a high carbon content, such as Shirogami & Aogami.

Both are very reactive, that is prone to rust. This is a significant defining moment for an informed purchase.

It's important to remember that the katana was also made of highly reactive carbon steel the Tamahagane.

When a sword of value was taken from scabbard, those present in the room held their breath so that it would rust less and before sheathing it, a corrosion-preventing treatment was carried out.

The situation is same today, high-carbon knives still exposed pitting, but cut superiorly more than stainless steel.

Japanese knife, similar to the reduced Chinese cleaver Cai Dao.

Thin and sharp, designed primarily for cutting vegetables.

The front corner of the blade is rounded to slide on the kitchen board.

Nakiri is a knife, not a axe, it is important to consider when choosing.

It can easily cope with a variety of slicing, but is not intended for cutting bones and rough work.