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Home > Knife Types > Nakiris > Wa Handled Nakiris > Kanehiro Ginsan Nakiri 165mm
Kanehiro Ginsan Nakiri 165mm
Kanehiro Ginsan Nakiri 165mm Kanehiro Ginsan Nakiri 165mmKanehiro Ginsan Nakiri 165mmKanehiro Ginsan Nakiri 165mm
Kanehiro Ginsan Nakiri 165mm Kanehiro Ginsan Nakiri 165mmKanehiro Ginsan Nakiri 165mmKanehiro Ginsan Nakiri 165mm

Kanehiro Ginsan Nakiri 165mm

Item #: D-702KY

Average Customer Rating:
(5 out of 5 based on 1 reviews)

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Our Price: $209.95
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CKTG Nakiri Saya A
$30.00
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The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.

The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.

Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well finished handle made from cherry wood and buffalo horn finishes off this great package.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge: Even Grind (See Choil Shot)
  • Weight: 5.6 ounces
  • Thickness at Heel: 3 mm
  • Blade Height: 52.5 mm

  • Customer Reviews

    Product Reviews

    5  A Great Daily Driver, January 17, 2019
    Posted By: Bran - verified customer

    I used to be a gyuto man. I used one for just about everything. I have them in five different lengths from a traditional Japanese gyuto to a KS. Then I bought this Nakiri. It was not my first Kanehiro. I recommend anything they produce. The Ginsan steel is wonderful and practically worry free. The nashiji finish is among the best I have seen. The handle is well executed as well. The hardest thing to describe is how the knife feels in my hand. It is a tad heavier than I was used to, but it feels like an extension of my hand. The weight and the balance make it so easy to go exactly where I want it to go and accomplish what I desire. It definitely makes my knife skills look better than they are. OOTB I would give the sharpness a 6-7. It was sharp enough to use, but my Shapton glass stones got it perfectly sharp. Edge retention seems to be great. If you do not have a Nakiri or are looking to replace yours, this Kanehiro is well worth your consideration. And as always the customer service from CKTG was stellar.

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