The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting and chopping produce. Kohetsu builds the AS Western nakiri in Seki City, Japan as a CKTG exclusive, using Aogami Super carbon steel at HRC 64 with stainless cladding. For cooks who do high-volume vegetable prep, Aogami Super in a nakiri format is a compelling combination - the hardness and edge retention of a top-tier carbon steel in a knife purpose-built for the board work that showcases those qualities most.
At 165mm this nakiri vegetable knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
At 165mm this nakiri vegetable knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Blade Length: 165mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing knife Best knife everPosted By: Charles Gardiner - verified customer
4 people found this review helpful
This knife was the first Nakiri and the first Aogamie Super steel blade I have ever used. This knife got lost/stolen from me at work. And I immediately went out and re bought it. Normally if I had to buy another knife I would buy something new just because I like knives, but this is also the first knife that I have ever bought two of. Such an amazing knife. The steel holds its edge so well and because it comes so well ground and shaped the blade comes super thin and takes only a moment on a stone to bring the edge back. It cuts vegetables hard and soft very easily.Awesome knife
4 people found this review helpful
This knife was the first Nakiri and the first Aogamie Super steel blade I have ever used. This knife got lost/stolen from me at work. And I immediately went out and re bought it. Normally if I had to buy another knife I would buy something new just because I like knives, but this is also the first knife that I have ever bought two of. Such an amazing knife. The steel holds its edge so well and because it comes so well ground and shaped the blade comes super thin and takes only a moment on a stone to bring the edge back. It cuts vegetables hard and soft very easily.Awesome knife
Love this knifePosted By: Charles Gardiner - verified customer
4 people found this review helpful
I just got this knife a few weeks ago. It is incredible. The edge retention is amazing. The edge on it right out of the box will make anyone happy. And the knife sharpens well. I love how the patina starts to form on the Aogi Super steel. It forms a very interesting pattern on the knife blade. I highly recommend this knife for anyone that does a significant amount of veg work. Also the style of this knife uses less rocking and more of the slicing chopping action which is better on my wrist. I had physical therapy a year ago just from stress and overuse at work and I have far less issues when this is the primary knife I use
4 people found this review helpful
I just got this knife a few weeks ago. It is incredible. The edge retention is amazing. The edge on it right out of the box will make anyone happy. And the knife sharpens well. I love how the patina starts to form on the Aogi Super steel. It forms a very interesting pattern on the knife blade. I highly recommend this knife for anyone that does a significant amount of veg work. Also the style of this knife uses less rocking and more of the slicing chopping action which is better on my wrist. I had physical therapy a year ago just from stress and overuse at work and I have far less issues when this is the primary knife I use
