The Kawasaki Kajiya White #1 Nakiri 160mm is a traditional, hand-forged vegetable knife from a small family-run forge with over 100 years of history. Located in Shiroishi-cho in Saga Prefecture on the island of Kyushu, Kawasaki Kajiya is led by Kawasaki-san alongside his nephew Mizokami-san, representing the third and fourth generations of this proud blacksmithing lineage. The core steel is Hitachi White #1 carbon steel, prized for its extremely fine grain, ease of sharpening, and ability to take a razor-sharp edge.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, workhorse aesthetic. The nakiri profile has a flat edge that excels at push cutting and chopping vegetables with precision and efficiency. The grind is even for easy use by both right- and left-handed users, and the taller blade provides excellent board clearance. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the exceptional sharpness, easy sharpening, and traditional feel of this knife. Many highlight its performance on vegetables and the satisfying cutting experience that comes from a hand-forged blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
Blacksmith: Kawasaki San Location: Shiroishi-cho, Saga Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Hitachi White #1 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even Weight: 4.5 oz (126 g) Blade Length: 160 mm Total Length: 303 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Ho Wood Oval Ferrule: Plastic
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, workhorse aesthetic. The nakiri profile has a flat edge that excels at push cutting and chopping vegetables with precision and efficiency. The grind is even for easy use by both right- and left-handed users, and the taller blade provides excellent board clearance. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the exceptional sharpness, easy sharpening, and traditional feel of this knife. Many highlight its performance on vegetables and the satisfying cutting experience that comes from a hand-forged blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
