Hamatogi 2.0 AO2 Nakiri 165mm
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 53mm
Spine Thickness: 2.80mm (Tapered)
Weight: 146g
Hand-forged in Japan, the Hamatogi Nakiri 2.0 is a quiet upgrade to the original Kodai series — familiar in spirit, but sharper, sturdier, and visually even more rooted in tradition. This version features a rugged kurouchi finish that keeps the raw forge skin intact, perfect for anyone who loves that honest, rustic look rather than a glossy, polished blade.
Built in a classic san-mai construction, the knife sandwiches a core of Aogami Blue #2 carbon steel between protective outer layers. The result? A lively edge that sharpens beautifully, stays sharp for ages, and carries the character of true handmade Japanese steelwork. Every blade is forged and heat-treated by hand, so no two are ever quite the same.
The handle stays true to Japanese simplicity — lightweight magnolia wood that balances naturally with the blade and feels comfortable the moment you pick it up.
Performance-wise, it’s everything a Nakiri should be: flat, tall, and ready to glide through vegetables all day long. It excels at push cuts, long chops, and precise prep, with enough heel height to keep your fingers safe and your knuckles off the board.
If you’re someone who works with a lot of veggies — or you just appreciate a knife with a bit of soul — this Nakiri tends to become the one you reach for first. The 2.0 version simply brings even more charm to the table.
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 53mm
Spine Thickness: 2.80mm (Tapered)
Weight: 146g
Hand-forged in Japan, the Hamatogi Nakiri 2.0 is a quiet upgrade to the original Kodai series — familiar in spirit, but sharper, sturdier, and visually even more rooted in tradition. This version features a rugged kurouchi finish that keeps the raw forge skin intact, perfect for anyone who loves that honest, rustic look rather than a glossy, polished blade.
Built in a classic san-mai construction, the knife sandwiches a core of Aogami Blue #2 carbon steel between protective outer layers. The result? A lively edge that sharpens beautifully, stays sharp for ages, and carries the character of true handmade Japanese steelwork. Every blade is forged and heat-treated by hand, so no two are ever quite the same.
The handle stays true to Japanese simplicity — lightweight magnolia wood that balances naturally with the blade and feels comfortable the moment you pick it up.
Performance-wise, it’s everything a Nakiri should be: flat, tall, and ready to glide through vegetables all day long. It excels at push cuts, long chops, and precise prep, with enough heel height to keep your fingers safe and your knuckles off the board.
If you’re someone who works with a lot of veggies — or you just appreciate a knife with a bit of soul — this Nakiri tends to become the one you reach for first. The 2.0 version simply brings even more charm to the table.
Original: $70.93
-65%$70.93
$24.83Description
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 53mm
Spine Thickness: 2.80mm (Tapered)
Weight: 146g
Hand-forged in Japan, the Hamatogi Nakiri 2.0 is a quiet upgrade to the original Kodai series — familiar in spirit, but sharper, sturdier, and visually even more rooted in tradition. This version features a rugged kurouchi finish that keeps the raw forge skin intact, perfect for anyone who loves that honest, rustic look rather than a glossy, polished blade.
Built in a classic san-mai construction, the knife sandwiches a core of Aogami Blue #2 carbon steel between protective outer layers. The result? A lively edge that sharpens beautifully, stays sharp for ages, and carries the character of true handmade Japanese steelwork. Every blade is forged and heat-treated by hand, so no two are ever quite the same.
The handle stays true to Japanese simplicity — lightweight magnolia wood that balances naturally with the blade and feels comfortable the moment you pick it up.
Performance-wise, it’s everything a Nakiri should be: flat, tall, and ready to glide through vegetables all day long. It excels at push cuts, long chops, and precise prep, with enough heel height to keep your fingers safe and your knuckles off the board.
If you’re someone who works with a lot of veggies — or you just appreciate a knife with a bit of soul — this Nakiri tends to become the one you reach for first. The 2.0 version simply brings even more charm to the table.
