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Home > Knife Types > Nakiris > Tall Nakiris > Masakage Kiri VG-10 Nakiri 165mm
Masakage Kiri VG-10 Nakiri 165mm
Masakage Kiri VG-10 Nakiri 165mm Masakage Kiri VG-10 Nakiri 165mmMasakage Kiri VG-10 Nakiri 165mmMasakage Kiri VG-10 Nakiri 165mm
Masakage Kiri VG-10 Nakiri 165mm Masakage Kiri VG-10 Nakiri 165mmMasakage Kiri VG-10 Nakiri 165mmMasakage Kiri VG-10 Nakiri 165mm

Masakage Kiri VG-10 Nakiri 165mm

Item #: KiriNakiri

Average Customer Rating:
(4.5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $199.00
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Meaning fog or mist in Japanese, Kiri accurately describes the attractive Damascus cladding that defines the aesthetics of this 165mm nakiri from Masakage. The stainless Damascus cladding surrounds a stainless VG-10 core making upkeep a breeze. VG-10 is a purpose made cutlery steel, hardened in this knife to 61-62 HRC. The Kiri line of knives is handmade by master blacksmith Hiroshi Kato and has an excellent grind and impeccable fit and finish. The handle is magnolia wood with a striking red pakka wood ferrule.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49 layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 5.8 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 320 mm (12.5")
  • Thickness at Heel: 3.7 mm
  • Blade Height: 59.4 mm



  • Customer Reviews

    Reviews

    3 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Beautiful knife, wildly sharp. Some stickage with ingredients, September 14, 2021
    Posted By: Angus

    I was in the market for a tall nakiri and saw this one. The good height, flat profile and longer blade (170mm) all looked perfect for what I wanted. It's also very thin and slices through ingredients very well - absolutely flies through anything you put underneath it

    My one gripe is that things stick to the blade. I have a 210 mm tanaka gyuto that has great product separation/food release. I can't say the same here, unfortunately. But it does have quite a thin grind, so I suppose that is the trade off.

    Still, I'm really enjoying cooking with this knife. I do see years of good use ahead, and perhaps my cutting technique will improve to minimize the sticking issue. If I had to choose again, I may have gone with the masakage yuki nakiri, but I am very happy with this knife!


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      Incredible, November 2, 2016
    Posted By: Amatuer Chef - verified customer

    I've purchased 4 knives from this website now and this is still by far my favorite. I've had it for about 5 months and used it in every single meal I've made since then, it's definitely my daily driver. After cooking on average of 2-3 times a week in the past few months, I've only just now thinned it for the first time. Pros:Absolutely gorgeous. This knife is a work of art and looks even better in personComes really sharp. 8/10 sharpness out of the boxVery easy to sharpen and get a laser edge I like how tall it is, great for scooping up all those veggies you just chopped upVery flat bladeVery thinGreat weight, not crazy heavy, not light Balance point encourages you to push cut or chop straight downCons:I haven't used any sort of oil on the handle (My bad, not the knife's fault) and it's definitely stained. It's a little less polished of a handle than it looks in the pictures and will definitely get some stains just from your hands if you don't oil it. Doesn't seem to hold razor sharpness for long. I use a wooden cutting board, and I sharpen it down to a 1500 grit shapton stone. It might hold longer if I finished with a 3000 or so. I probably sharpen it every 3 uses (Just to keep it razor sharp. It's still pretty sharp after like 6 uses or more) No other complaints! Also, since it takes an edge so quickly it doesn't bother me to sharpen it often. We're talking like 10 minutes of work everytime. Mostly just on the 1500, sometimes using a 300 first.

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      Amazing, January 26, 2016
    Posted By: Matt McCloud - verified customer

    I have been a proud owner of this knife for a little over a year now and work in a professional kitchen that goes through cases of produce at a time. This blade did not need to be sharpened on a whetstone for almost 3 weeks after i started using it for 6-8 hours a day cutting through everything from a delicate tomato to a lg carrot. I now have to sharpen this knife on a 1000 then 6000 grit stone weekly with regular honing on my ceramic Mac honer. Amazing tool very very easy to re-sharpen.

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