Home > Knife Types > Nakiris > Kajiwara Kurouchi Nakiri 165mm
Kajiwara Kurouchi Nakiri 165mm
Kajiwara Kurouchi Nakiri 165mm
Kajiwara Kurouchi Nakiri 165mm

Kajiwara Kurouchi Nakiri 165mm

Item #: KajiwaraKuroNakiri

Average Customer Rating:
(4.5 out of 5 based on 4 reviews)

Read Reviews | Write a Review
Our Price: $119.00
Availability: Usually ships the same business day
CKTG Nakiri Saya B
Usually ships the same business day
The nakiri is a traditional Japanese vegetable cleaver, and its interesting shape serves a purpose, and serves it well. The blunted end makes this knife safer to use quickly, and its height makes it easy to guide across the produce you are cutting with your non-knife hand. With a nakiri and good technique, youíll be shocked how much faster and more accurately you can process vegetables, and itís so much more fun and gratifying, youíll start making a list of unfortunates that you can pawn that mandolin off on.

Forged from Aogami #2 or blue paper #2 steel, this knife is heat treated to 62 HRC, ground to a fine edge that is neither brittle nor prone to rolling. This translates to a blade that will take a steep edge and hold it for longer than a comparable European stainless steel knife. The kurouchi finish consists of the carbonized coating created during heat treating, and it helps protect your knife from rust. This is a great tool for vegetable prep, and with this steel at this price, itís also a bargain.

  • Weight: 6.0 ounces
  • Blade Length: 175 mm (7")
  • Overall Length: 310 mm (12.25")
  • Thickness at Heel: 2.7 mm
  • Blade Height: 55.3 mm

  • Customer Reviews

    Product Reviews

    5  Awesome knife!, November 11, 2015
    Posted By: Sean jasinski

    Ever since I got this knife I've loved the job of vegetable prep. Arrived fairly sharp, took it up to a shapton 15k stone and it screams. You are getting a lot of knife for your dollar, plus dealing with ck2g is fantastic.

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    4  Good Buy But Needy, August 30, 2015
    Posted By: Chur Boy

    I'd like to say that this has the potential to be a great knife, but out of the box, I was skeptical. A brief period of buyer's remorse for buying the cheaper knife swept over me. Further inspection showed that the heel of the edge was high and the edge wasn't completely flat all the way down the profile. Food like green onions left me with a lot of those annoying pieces where all the ends are still stuck together and it looks like an accordion. Took quite a bit of work on some low, medium, and high grit stones to grind down to the flat shape I had expected, but now, veggies and delicates are a breeze as long as the edge is finished above like 4k. Still not great for delicate tip work but can crank out a mean brunoise. Takes a real nice hone. I can say that after 1 year ownership, the kurouchi finish is starting to get buffed out in places. This isn't too big a problem to me because I consider it patina. It's a very light knife that is surprisingly deft and has handled some busy services.

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    5  Product Review, May 4, 2014
    Posted By: Joey St. Peter - verified customer

    Like a samurai ninja blade. Very nice.

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    4  Product Review, May 15, 2013
    Posted By: DT - verified customer

    Great feel and balance, very sharp and maintains a wonderful edge. All our line cooks ask me to borrow it for cutting herbs. Very reactive steel, take care to keep it dry and oiled when storing.

    Excellent value for the price.

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