Hezhen PM8B Retro Series Nakiri Knife 178 mm (7”) – Aogami No 2, Damascus

The Hezhen Retro Series Nakiri Knife 178mm (7") is a dedicated vegetable knife designed for fast, clean prep. With its tall blade and straight cutting edge, it’s made for efficient push-chopping, slicing, and shredding - perfect for onions, cabbage, carrots, herbs, and everyday produce work.

A nakiri is built to stay flat on the board for consistent, repeatable cuts. It’s excellent for high-volume veg prep and crisp, straight slices, but it is not intended for bones, frozen foods, hard shells, or prying/twisting in cuts.

At the edge, this knife uses Japanese Blue Steel No. 2 carbon steel (often written as Aogami No. 2, Aogami #2, or Blue #2). Hardened to 62-64 HRC, Blue Steel #2 is valued because it takes a very sharp, refined edge and has a satisfying sharpening feel, so keeping it performing at a high level is straightforward with basic stone work. As a carbon core, it will naturally darken and develop patina - this is normal and part of the steel’s character.

The blade is made as a 49-layer Damascus composite structure, shown as 24 layers of SUS420J2 steel on each side with the Blue #2 core steel forming the cutting edge. The Damascus pattern adds a distinctive layered appearance, while the cutting performance comes from the Aogami #2 edge. The cutting edge is listed at 15±1° per side and blade thickness is about 2.0mm for controlled, precise board work.

For comfort, the heel and spine area are finished with rounded details to reduce pressure during longer prep sessions. The traditional octagonal handle uses figured sycamore wood with a buffalo horn ferrule, giving a secure, classic Japanese-style grip that indexes naturally in hand.

Product information shown includes 331mm overall length, 178mm blade length, 138mm handle length, and a net weight of 158g - a balanced, agile setup for repetitive vegetable prep.

Care of the knife:

Hand wash only. Rinse and wipe clean promptly after use, then dry thoroughly before storing. Do not soak and never put the knife in the dishwasher.

Because the cutting edge is carbon steel (Aogami No. 2), wipe the blade during prep and dry it fully after washing, especially after acidic ingredients. Patina and darkening are normal; avoid leaving the knife wet to reduce spotting.

Use a wood or soft plastic cutting board. Avoid twisting, prying, and contact with bones, frozen foods, pits, or hard shells to help prevent edge damage. Store in a block, on a magnetic rack, or with an edge guard to protect the edge.