A good line cook knife needs to do three things: arrive sharp, stay sharp through a service, and come back on a ceramic rod quickly when it does not. Kanetsugu AUS-8A does all three. Made in Seki City, Japan, since 1918 by one of the city's most established cutlery producers, this line uses AUS-8A stainless steel - a high-carbon alloy known for rust resistance and easy sharpening - in san mai roll-forged construction with a walnut western handle. Thin behind the edge, well-finished, and priced for the cook who needs real performance without a premium budget.
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. With a blade length of 158mm and a height of 45mm, this nakiri has good board coverage and excellent knuckle clearance for high-volume vegetable prep. AUS-8A at 59-60 HRC sharpens easily and delivers low-maintenance daily use. Walnut western handle, san mai roll-forged construction.
What Customers Are Saying: One five-star review from Connie, a professional cook who ran a Kiwi nakiri as her daily driver for years. She describes the Kanetsugu as the upgrade she was looking for - nearly the same familiar hand feel as her Kiwi but with real weight, no gunk-filled handle gap, and an edge that holds over a busy day of prep. After six months in her kit, she calls it a gem - humble, low-maintenance, and exactly what a mid-range nakiri should be.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 4.0 oz (114 g)
Blade Length: 158 mm
Total Length: 291 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. With a blade length of 158mm and a height of 45mm, this nakiri has good board coverage and excellent knuckle clearance for high-volume vegetable prep. AUS-8A at 59-60 HRC sharpens easily and delivers low-maintenance daily use. Walnut western handle, san mai roll-forged construction.
What Customers Are Saying: One five-star review from Connie, a professional cook who ran a Kiwi nakiri as her daily driver for years. She describes the Kanetsugu as the upgrade she was looking for - nearly the same familiar hand feel as her Kiwi but with real weight, no gunk-filled handle gap, and an edge that holds over a busy day of prep. After six months in her kit, she calls it a gem - humble, low-maintenance, and exactly what a mid-range nakiri should be.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) The kiwi upgrade you’re looking forPosted By: Connie
18 people found this review helpful
I’ve used a 6.5 kiwi nakiri as a daily driver for years, just replacing them whenever they got too beat up. I love that knife but on longer prep days I’ve been wanting something a little more reliable and comfortable than a six dollar knife has to offer and it’s hard to find mid price stuff thats worth it. I’ve had this guy in my kit for about 6 months ands it’s been a gem. Humble, low maintenance and almost the exact same hand feel as the ol’ kiwi, just weightier and no gunk filled gap in the handle. Sharpens up easy enough and unlike that creamy butter steel- it holds a nice edge over the course of a busy day.
18 people found this review helpful
I’ve used a 6.5 kiwi nakiri as a daily driver for years, just replacing them whenever they got too beat up. I love that knife but on longer prep days I’ve been wanting something a little more reliable and comfortable than a six dollar knife has to offer and it’s hard to find mid price stuff thats worth it. I’ve had this guy in my kit for about 6 months ands it’s been a gem. Humble, low maintenance and almost the exact same hand feel as the ol’ kiwi, just weightier and no gunk filled gap in the handle. Sharpens up easy enough and unlike that creamy butter steel- it holds a nice edge over the course of a busy day.
