The Nhat family makes this nakiri by hand in Vietnam from reclaimed high-carbon leaf spring steel - automotive suspension parts given a second life as kitchen cutlery. It is designed specifically for vegetable preparation: chopping, push cutting, and processing large volumes of produce without ceremony. Simple in appearance, genuinely effective in performance, and built by a small family operation that CKTG has supported since their earliest, rougher work.
The profile carries slightly more belly than a traditional flat nakiri, allowing both push cutting and light rocking depending on technique. The heat treatment produces a tough, capable edge that sharpens easily and performs reliably in daily kitchen use. Fit and finish are intentionally rustic, with a kurouchi surface that reflects the handmade forging process rather than a factory grind. As with most high-carbon kitchen knives, avoid twisting during cuts and keep it away from bones or frozen foods to prevent chipping.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service describes the result as razor sharp and reaches for it constantly since it arrived. The rustic, slightly crude look is balanced by a handle that reviewers consistently single out as genuinely nice both to look at and to hold.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, or on a magnetic strip to protect the edge.
The profile carries slightly more belly than a traditional flat nakiri, allowing both push cutting and light rocking depending on technique. The heat treatment produces a tough, capable edge that sharpens easily and performs reliably in daily kitchen use. Fit and finish are intentionally rustic, with a kurouchi surface that reflects the handmade forging process rather than a factory grind. As with most high-carbon kitchen knives, avoid twisting during cuts and keep it away from bones or frozen foods to prevent chipping.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service describes the result as razor sharp and reaches for it constantly since it arrived. The rustic, slightly crude look is balanced by a handle that reviewers consistently single out as genuinely nice both to look at and to hold.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, or on a magnetic strip to protect the edge.
- Origin: Vietnam (Nhat Family Workshop)
- Construction: Hand Forged, Mono Steel
- Edge Steel: High-Carbon Leaf Spring Steel
- Finish: Kurouchi (Rustic Black Finish)
- Edge Grind: Even Double Bevel
- Handle: Octagonal (wood type and color vary)
- Weight: 4.8 oz (135 g)
- Blade Length: 164mm
- Total Length: 308mm
- Spine Thickness at Heel: 2mm
- Blade Height: 56mm
