The Karaku Blue #1 nakiri kitchen knife is crafted using one of the most respected high-carbon steels in Japanese knife making: Aogami #1. Known for its outstanding edge retention and ease of sharpening, this steel is a favorite among serious chefs and knife enthusiasts alike.
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary.Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 5.7 oz (162 g)
Edge Length: 165 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Handle: Octagonal Oak with Burnt Urushi Finish
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary.
