Nakiri 240mm (9.4in) Blue#2 chef`s knife 20% Almost identical to Blue

20% Almost identical to Blue No

It has excellent edge sharpness and edge retention but can also attain high hardness without being brittle

Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade

It is recommended for chopping and cutting up ingredients

HRC (Rockwell Hardness):  60

Nakiri 240mm (9.4in) Blue#2 chef`s knife 20% Almost identical to BlueType: Nakiri Finish: Kurouchi (Black Dyed) Blade Length: 240 mm (6. 5 in) Construction: Awase Core Edge Steel: Aogami (Blue) #2 HRC (Rockwell Hardness): 60 61 Handle: Magnolia Octagonal Bevel: Double Bevel Place of Origin: Tosa, Japan Nakiri is considered a useful knife to cut without splitting or cracking relatively hard vegetables, popular among vegetarians. Nakiri is a double bevel edged knife to efficiently cut, slice, and mince vegetables. Though