The nakiri is a staple knife in Japanese households and is used for preparing vegetables.
This is a beautiful example of a nakiri with a traditional blacksmith, or kurouchi finish. This will help protect the knife but as it is carbon steel you will still get a patina developing where the kurouchi stops so wiping after every use is recommended.
Technical details
- Blade Length: 170mm (Measurement of the cutting edge)
- Total Length: 320mm (Blade + Handle)
- Blade width: 3mm (Measured where blade enters handle)
- Blade height: 50mm Heel to spine
- Total weight: 207 grams
- Steel Type - Cladding: White #1
- Steel Type - Cutting edge: White #1
- Left or Right handed: Either
- Hardness: 62-63 HRC
- Handle style: Japanese
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This knife steel has some special care instructions – learn more.
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
Blacksmith Profile
Daisuke Nishida
Based in Kumamoto, 42 year old Nishida San became a disciple to another blacksmith when he was 19. After 9 years training, in 2006, he went his own way and opened his own workshop. He works with White #1 steel in the traditional hand-made way.
