Mori Kajiya Kurouchi Nakiri 'dai' 165mm Aogami#2

So tidy. Mori san is a perfectionist - you can see it in every one of his blades. His kurouchi finish is beautifully consistent. Hatsuke edge grinding has a one-pass impression that sparkles. 

While Mori san's nakiri is orthodox for the most part - premium cutlery steel, simple magnolia handle, squared end - at 42mm it's less tall than comparable nakiri-bocho. With blade weight more akin to a santoku-bocho and a shallow blade path we'd expect a comparatively robust nakiri well suited to general use, with the standard flat edge that we like so much for leafy vegetables, herbs, tubers and rhizomes. 

Quick note: the '5.5' stamped on the handle indicates 5.5 sun (5.5寸), the Japanese measure system that dictates standard lengths for Japanese knives. 1寸 = 3.03cm.