The Karaku AS Nakiri 165mm is an excellent entry point into Japanese carbon steel knives, especially for cooks interested in the clean, efficient performance of a nakiri. This blade style is designed for vegetable prep, with a flat profile that excels at push cutting and full board contact. Forged in Tosa, Japan, this knife has a rustic, hand-crafted feel that reflects its origins and gives it plenty of character.
At the core is Aogami Super steel, known for taking a very fine edge and holding it well through extended use. After a quick sharpening session, this knife really comes alive and delivers impressive cutting performance for the price. The iron cladding features a kurouchi finish that adds a bit of protection and helps with food release, while maintaining that traditional look. As with all carbon steel knives, proper care is important--keep it clean and dry to prevent rust.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.Maker: Karaku
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Iron
Finish: Kurouchi
Edge Grind: Double Bevel
Weight: 5.7 oz (162 g)
Blade Length: 164 mm
Total Length: 313 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Handle: Oak Octagonal, Burnt Urushi Finish
At the core is Aogami Super steel, known for taking a very fine edge and holding it well through extended use. After a quick sharpening session, this knife really comes alive and delivers impressive cutting performance for the price. The iron cladding features a kurouchi finish that adds a bit of protection and helps with food release, while maintaining that traditional look. As with all carbon steel knives, proper care is important--keep it clean and dry to prevent rust.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
