The world of Japanese kitchen knives is a highly specialised one, with many food groups having a purposely designed knife to perfectly fulfil its role. The Nakiri, a double bevel home use vegetable knife, with its thin profile and straight cutting edge is tailor made for making straight consistent cuts on a chopping board. Unlike other knives which almost always have at least some degree of curve at the belly, the straight Nakiri really enables you to make light work of anything you throw in front of it, from thinly slicing red cabbage, to dicing carrot, to mincing garlic to breaking down large root veg, the Nakiri is your friend when it comes to vegetable prep!
This Wa-Santoku (Traditional Japanese style handle) gains it’s blackened appearance (and it’s name) from the residual deposits of the forging process left on the surface of the blade, later stages of the knife making process go on to see this colouration removed to make way for advanced levels of finish, and whist we love those too, we’re particularly fond of the Kurouchi finish at Community Cutlery.
This is a great knife, nice and thin with a lovely balance and feel in the hand and being constructed from White#1 steel it’s capable of taking a wicked edge.
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Kurouchi Nakiri
Blade Material - White #1 Carbon Steel
Cladding - Iron
Handle Material - Lacquered Oak 130mm
Blade length - 165mm
Total Length - 313mm
Blade Height - 55mm
Weight - 180g
Hardness - 63-64 HRC
Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.
A note on carbon steel - Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!
And for many reasons - Never put your knives in the dishwasher
Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.