The nakiri is a beloved knife in Japan and has been steadily gaining traction in the West as a fun and genuinely functional vegetable cutter. The blade carries a flat profile for maximum edge-to-board contact - no accordion cuts here - and a thin grind purposefully designed to avoid splitting or wedging in hard ingredients. The squared-off tip doubles as a shovel for transferring chopped food from board to pan. This version follows the rounded-corner kamagata nakiri shape associated with the Osaka region, distinct from the strictly rectangular Tokyo style.
Yoshimi Kato builds this nakiri around a Ginsan (Silver #3) stainless steel core, laminated with softer stainless cladding for added strength and durability, and finished with the attractive nashiji (pear skin) texture that has become a signature across his work. Ginsan sharpens and performs much like a high-end carbon steel while remaining fully corrosion-resistant - genuinely worry-free for everyday vegetable prep. The keyaki wood handle with a brown pakka wood ferrule completes a package that balances tradition with practical daily use.
What Customers Are Saying: One reviewer, on their second knife from Kato, calls the rustic nashiji finish wonderful and the handle perfectly fit and finished - sharpness improved noticeably after a few minutes of stropping, and the balance makes it slide cleanly through most produce. Another, a longtime gyuto user with five different lengths in rotation, switched to this nakiri and recommends anything Kato produces without reservation, praising the Ginsan steel as wonderful and practically worry-free, with a nashiji finish among the best they have seen and edge retention that holds up reliably between sharpenings.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use, and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.
Each knife is made by hand so measurements may vary.Blacksmith: Yoshimi Kato
Location: Takefu, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Keyaki Octagonal
Ferrule: Brown Pakka Wood
Edge Grind: Even
Weight: 5.1 oz (144 g)
Blade Length: 157 mm
Total Length: 305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
Yoshimi Kato builds this nakiri around a Ginsan (Silver #3) stainless steel core, laminated with softer stainless cladding for added strength and durability, and finished with the attractive nashiji (pear skin) texture that has become a signature across his work. Ginsan sharpens and performs much like a high-end carbon steel while remaining fully corrosion-resistant - genuinely worry-free for everyday vegetable prep. The keyaki wood handle with a brown pakka wood ferrule completes a package that balances tradition with practical daily use.
What Customers Are Saying: One reviewer, on their second knife from Kato, calls the rustic nashiji finish wonderful and the handle perfectly fit and finished - sharpness improved noticeably after a few minutes of stropping, and the balance makes it slide cleanly through most produce. Another, a longtime gyuto user with five different lengths in rotation, switched to this nakiri and recommends anything Kato produces without reservation, praising the Ginsan steel as wonderful and practically worry-free, with a nashiji finish among the best they have seen and edge retention that holds up reliably between sharpenings.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use, and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome NakiriPosted By: Bob Z
19 people found this review helpful
Wonderful rustic Nashiji finish with a well made handle, perfect fit and finish. Sharpness was good oob, but a few minutes of stropping made this knife shine. This is my second knife from Kato and I will be getting more and highly recommend this maker.
But how does it cut? Balance is great, and it cuts great. Slides thru most product. If you want a nice looking stainless knife for veggies, get one if these if you can.
19 people found this review helpful
Wonderful rustic Nashiji finish with a well made handle, perfect fit and finish. Sharpness was good oob, but a few minutes of stropping made this knife shine. This is my second knife from Kato and I will be getting more and highly recommend this maker.
But how does it cut? Balance is great, and it cuts great. Slides thru most product. If you want a nice looking stainless knife for veggies, get one if these if you can.
A Great Daily DriverPosted By: Bran - verified customer
3 people found this review helpful
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.
3 people found this review helpful
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.
