Yoshihiro Kurouchi Black-Forged Blue Steel #2 Japanese Vegetable Knife

Nakiri Vegetable Knife

Blade Material: High Carbon Blue Steel #2 Stainless Clad

Our Nakiri Knife is crafted with a unique blend of high carbon Blue Steel #2 and stainless cladding, creating a blade that is both durable and sharp. The stainless cladding allows the blade to resist stains and oxidation, while maintaining the exceptional edge retention and sharpness of the inner core.

Edge Angle: Double Edged

Our Nakiri knife boasts a double-edged blade for precise and versatile slicing, dicing, and chopping. The double edge enhances control and allows for a cleaner cut, making it perfect for any culinary task.

Grade: Kurouchi Black-Forged

Our knife is marked by the traditional "Kurouchi" finish, a carefully black-forged process that gives it a unique and rustic appearance. This Japanese forging technique emphasizes durability and protection, making the blade both functional and aesthetic.

Handle Shape: Octagonal

The octagonal handle offers a comfortable and secure grip, fitting perfectly into your hand for smooth and effortless handling. Its ergonomic design ensures a comfortable and natural feel during use.

Handle Material: Kaede Wood

The handle is crafted from Kaede wood, known for its durability and aesthetic appeal. This natural material not only adds to the knife's beauty but also ensures a comfortable and secure hold.

Hardness: 63-64 HRC

The blade's Rockwell hardness of 63-64 provides an extremely sharp edge that retains its sharpness over long periods, making it ideal for professional and home kitchens alike.

Saya Cover

A lacquered magnolia Saya knife cover is optional and highly recommended for protecting your knife when not in use. It not only provides protection but also adds to the knife's visual appeal.

Made in Japan

Proudly crafted in Japan, each knife is a testament to the country's rich tradition of craftsmanship and innovation. Our knives are not mass-produced, ensuring each piece is unique and of the highest quality.

Care and Maintenance

Our knife requires some care and attention to maintain its sharp edge and appearance. We recommend using water whetstones for sharpening and honing. Hand washing and immediate drying after use are essential, especially when working with acidic ingredients. Avoid using the knife on bones, nutshells, or frozen foods, and dry it thoroughly after each use. Regularly applying a light oil can prevent oxidation.

Experience the perfect blend of tradition and modern innovation with our Nakiri Vegetable Knife. Whether you're preparing wholesome meals or professional dishes, this knife will enhance your culinary experience.