The nakiri is a perennial favorite at CKTG, and this Kohetsu Blue #2 version is one of the better arguments for trying one. The flat edge, tall blade, and squared tip are designed specifically for vegetable work, and the Blue #2 carbon steel core takes an exceptionally sharp edge while the kurouchi soft iron cladding develops its own character over time. A CKTG exclusive, laser cut in Seki, Japan.
At 162mm blade length and 49mm tall it is the right size for efficient daily prep, and the burnt urushi octagonal handle keeps the weight and balance right for extended sessions. Note: we do not have a saya that fits this knife - saya buyers beware.
What Customers Are Saying: One reviewer calls this the sexiest knife they own and the best one they own simultaneously, noting the weight, edge geometry, and blade height all work together to make vegetable prep effortless - as if the knife does all the work on its own. They specifically chose this 162mm nakiri over a 160mm bunka they had been using and found the upgrade immediate and obvious.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a natural patina with use. The soft iron cladding is also reactive, so wipe and dry the full blade immediately after use. Avoid leaving acidic foods against the blade, hand wash only, and apply a light coat of camellia oil for longer term storage.
At 162mm blade length and 49mm tall it is the right size for efficient daily prep, and the burnt urushi octagonal handle keeps the weight and balance right for extended sessions. Note: we do not have a saya that fits this knife - saya buyers beware.
What Customers Are Saying: One reviewer calls this the sexiest knife they own and the best one they own simultaneously, noting the weight, edge geometry, and blade height all work together to make vegetable prep effortless - as if the knife does all the work on its own. They specifically chose this 162mm nakiri over a 160mm bunka they had been using and found the upgrade immediate and obvious.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a natural patina with use. The soft iron cladding is also reactive, so wipe and dry the full blade immediately after use. Avoid leaving acidic foods against the blade, hand wash only, and apply a light coat of camellia oil for longer term storage.
- Maker: Kohetsu
- Location: Seki, Japan
- CKTG Exclusive
- Construction: San Mai, Laser Cut
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Soft Iron (Reactive)
- Finish: Kurouchi
- Handle: Burnt Urushi Octagonal
- Weight: 6.3 oz (178 g)
- Blade Length: 162 mm
- Total Length: 302 mm
- Spine Thickness at Base: 5 mm
- Blade Height: 49 mm
- Note: No saya available for this knife
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Gorgeous and Functional Posted By: Jeff Burden
18 people found this review helpful
This knife is such a great value for the price! Not only is it the sexiest knife I’ve ever owned it’s also the best knife I own! I am glad that I went with the 180mm nakiri, it just has a much better feel in my hand than the 160mm bunka that I’ve been using. The weight of the blade and edge geometry really does all the work when slicing vegetables. This knife is expertly crafted, and I will be buying a whole set from this knife maker eventually!
18 people found this review helpful
This knife is such a great value for the price! Not only is it the sexiest knife I’ve ever owned it’s also the best knife I own! I am glad that I went with the 180mm nakiri, it just has a much better feel in my hand than the 160mm bunka that I’ve been using. The weight of the blade and edge geometry really does all the work when slicing vegetables. This knife is expertly crafted, and I will be buying a whole set from this knife maker eventually!
