Four reviews, all usable. Four paragraphs. Third knife in the Kumadori line — I will differentiate the opener and focus on what the nakiri format specifically brings to the table. One useful detail from the reviews worth including honestly: the knuckle clearance note from the professional cook. That is the kind of specific, honest detail that builds trust with buyers.
The nakiri — Japans dedicated vegetable knife — is built around a simple principle: full flat edge contact with the board on every stroke. No curve, no tip to lift, no rocking motion required. Just clean, consistent push cuts through produce from heel to tip, which produces more uniform slices with less effort and a rhythm of cutting that is difficult to go back from once you have experienced it. Kotetsu Hamono put that format to work with the same 19C27 Swedish stainless steel and hamon finish that defines the rest of the Kumadori line, and the result is one of the better value propositions in the nakiri category at CKTG.
The blade is laser cut from san mai construction with a 19C27 stainless steel core clad in stainless steel, hardened to HRC 60 — stainless enough for low-maintenance professional use, carbon-rich enough to sharpen quickly and hold a keen edge through sustained prep work. The hamon temper line running along the blade is both a visual hallmark of the Kumadori line and a reflection of the differential hardening that gives the cutting edge its performance characteristics. At 166mm blade length and 44mm height the knife has a compact, agile footprint well suited to garde manger and saute prep, and at 5.5 oz it is light enough to use through long sessions without fatigue. The western handle is fitted with black pakka wood scales and sits comfortably in the pinch grip. One note worth passing along from professional users: at 44mm blade height knuckle clearance can be slightly tight for cooks with larger hands, particularly on thicker cutting boards — worth keeping in mind when choosing your setup.
What Customers Are Saying: Professional cooks describe this as a sharp, nimble prep knife that holds up through 50-hour workweeks with only weekly honing needed after two months of daily use — a strong endorsement of both the steel and the heat treatment. Home cooks and professionals alike note the looks as a standout, describing it as a real looker that performs as well as it appears. One reviewer missed an earlier batch on sale and came back specifically for the next run, which tells you something about the repeat appeal. The consensus is consistent: sharp out of the box, light and nimble in use, and a strong value in its category.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Use wood or rubber cutting boards to protect the edge geometry and maximize knuckle clearance.
The nakiri — Japans dedicated vegetable knife — is built around a simple principle: full flat edge contact with the board on every stroke. No curve, no tip to lift, no rocking motion required. Just clean, consistent push cuts through produce from heel to tip, which produces more uniform slices with less effort and a rhythm of cutting that is difficult to go back from once you have experienced it. Kotetsu Hamono put that format to work with the same 19C27 Swedish stainless steel and hamon finish that defines the rest of the Kumadori line, and the result is one of the better value propositions in the nakiri category at CKTG.
The blade is laser cut from san mai construction with a 19C27 stainless steel core clad in stainless steel, hardened to HRC 60 — stainless enough for low-maintenance professional use, carbon-rich enough to sharpen quickly and hold a keen edge through sustained prep work. The hamon temper line running along the blade is both a visual hallmark of the Kumadori line and a reflection of the differential hardening that gives the cutting edge its performance characteristics. At 166mm blade length and 44mm height the knife has a compact, agile footprint well suited to garde manger and saute prep, and at 5.5 oz it is light enough to use through long sessions without fatigue. The western handle is fitted with black pakka wood scales and sits comfortably in the pinch grip. One note worth passing along from professional users: at 44mm blade height knuckle clearance can be slightly tight for cooks with larger hands, particularly on thicker cutting boards — worth keeping in mind when choosing your setup.
What Customers Are Saying: Professional cooks describe this as a sharp, nimble prep knife that holds up through 50-hour workweeks with only weekly honing needed after two months of daily use — a strong endorsement of both the steel and the heat treatment. Home cooks and professionals alike note the looks as a standout, describing it as a real looker that performs as well as it appears. One reviewer missed an earlier batch on sale and came back specifically for the next run, which tells you something about the repeat appeal. The consensus is consistent: sharp out of the box, light and nimble in use, and a strong value in its category.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Use wood or rubber cutting boards to protect the edge geometry and maximize knuckle clearance.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Line: Kumadori
- Construction: Laser Cut, San Mai
- Core Steel: 19C27 Stainless
- Cladding: Stainless Steel
- HRC: 60
- Finish: Hamon
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 166mm
- Total Length: 297mm
- Spine Thickness at Heel: 2mm
- Blade Height: 44mm
- Weight: 5.5 oz (156g)
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife Posted By: Ian
29 people found this review helpful
Sharp OOTB, stands up to daily use on garde manger/sautee prep work. Very light weight and nimble.
Just be aware that knuckle clearance may be slightly tight for those of you with larger hands. My knuckles will sometimes bang the cutting board if I'm not aware of how I'm holding it. Has just required weekly honing after two months of 50 hour workweeks of use.
29 people found this review helpful
Sharp OOTB, stands up to daily use on garde manger/sautee prep work. Very light weight and nimble.
Just be aware that knuckle clearance may be slightly tight for those of you with larger hands. My knuckles will sometimes bang the cutting board if I'm not aware of how I'm holding it. Has just required weekly honing after two months of 50 hour workweeks of use.
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