Home > Knife Types > Nakiris > Zakuri Blue #1 Nakiri 165mm
Zakuri Blue #1 Nakiri 165mm
Zakuri Blue #1 Nakiri 165mm
Zakuri Blue #1 Nakiri 165mm

Zakuri Blue #1 Nakiri 165mm

Item #: ZakuriNakiri165

Average Customer Rating:
(4.5 out of 5 based on 2 reviews)

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Our Price: $75.00
Availability: Usually ships the same business day
CKTG Nakiri Saya C
Usually ships the same business day
Whether an old hand with nakiris or just dipping a toe in for the first time this 165mm nakiri by Zakuri offers a lot of performance for the money. The Zakuri is made with Aogami #1, a top tier cutlery steel, wrapped in an iron cladding. As both Aogami #1 and the cladding are reactive care should be taken to keep these knives clean and dry between uses. Upkeep is eased somewhat by the kurouchi, or blacksmithís, finish which inhibits rust. The knife has an oval shaped rosewood handle with a black plastic ferrule. As the Zakuri is a handmade knife, individual examples may vary from the posted specifications.

  • Weight: 5.4 ounces
  • Blade Length: 168 mm (6.61")
  • Overall Length: 315mm (12.4")
  • Thickness at Heel: 3.6 mm
  • Blade Height: 48.5 mm

  • Customer Reviews

    Product Reviews

    5  Sakura Blue #1 Nakiri, June 8, 2015
    Posted By: carp51

    Very good fit and finish. Nice handle for the price. Took a great edge and held it after extended use. I highly recommend this product for anyone looking for a competitively priced nakiri. The service from CKTG is unmatched as always.

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    4  Nice Entry Level Carbon Steel, November 12, 2014
    Posted By: Jim Pudar
    2 people found this review helpful

    I purchased this knife to get a taste for carbon steel.The kurouchi finish appears to have been added after 'smithing, as it was easily removed with barkeepers friend and a scrubby. The soft cladding shines and polishes up beautifully, so I would definitely recommend removing the kurouchi finish to improve the appearance of the blade. I have not had any issue with rust or discoloration--even after trying to force a patina with mustard and vinegar. The exposed edge took a nice patina, but the cladding does not. (Covered in yellow mustard for an hour, wiped off then soaked in vinegar for another hour)

    As you would expect with blue steel, it sharpens easily and holds an edge pretty well. It is heat treated very hard, and will definitely form tiny chips (which are easy to sharpen past with a 1000 grit stone) if you do a lot of chopping. It is very easy to rock chop with this knife despite its flat profile.

    If you want a knife to get a taste for Japanese steel or a carbon knife to sharpen your sharpening skills, this is a great candidate. For use in a professional kitchen, I would recommend something a little less chippy.

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