Kaiden AX 165mm Nakiri
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Kaiden AX Aosuper 165mm Nakiri
An example of what happens when a nakiri goes on the 5/2 diet for a few months. This is the thinnest nakiri in our range and it is definitely ready for summer fun. Nakiri is traditionally used for slicing and dicing vegetables and generally speaking thinner is best.
Each and every Kaiden knife is designed with the professional chef in mind. Quality materials are blended with Japanese craftsmanship to create blades that have gained reputation amongst the kitchen elite.
AX series featuring Aosuper steel
The AX series from Kaiden is made from Super Blue carbon steel. Super Blue (Aosuper) has an even higher carbon content than Blue #1 with added tungsten for hardness, molybdenum for toughness and vanadium for wear resistance. The blades are clad in stainless steel for torsional strength and to make them easier to care for than fully carbon steel.
The impressive thing about these knives isn’t just the overall thinness of the blade but how thin they are at the edge and just behind the edge. This gives them good kireaji (cutting taste) and excellent resharpening ability.
The exposed edge on these blades will patina (change colour) which is natural for Aosuper carbon steel, but with you will get is a knife with fantastic edge retention and cutting performance.
- For best results use a slicing style cut as opposed to push cut.
- These knives feature a super-fine edge that can be easily damaged by cutting super hard foods or by rough chopping or handling.
- The core material is made from carbon steel so care should be taken to keep the edge dry after use to prevent rust.
- The blades are coated in a very light layer of lacquer in the factory to protect from rust during transport. This can easily be removed with paper towel and methylated spirits.
|Blade Thickness||2.2mm||Tang||Pin tang|
|HRC (hardness)||65||Composition||Ao Super carbon clad in stainless|
50:50 V bevel
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