This Kohetsu Nakiri was created to make life easier for busy cooks who want a sharp, dependable vegetable knife without spending a fortune. Made in Japan exclusively for Chefknivestogo, it delivers excellent cutting performance, simple maintenance, and the kind of practical durability that makes it a favorite in home kitchens and professional prep stations alike.
At the core of the blade is Hitachi White #2 carbon steel, one of the most beloved steels among sharpeners. White #2 is known for taking an extremely keen, razor sharp edge and for how quickly and easily it sharpens on water stones. If you enjoy maintaining your own knives, this steel is very rewarding to work with and can be brought back to screaming sharpness with minimal effort. The blade features soft iron cladding with a traditional kurouchi finish that adds a rustic look while helping protect the blade. The tall 50mm profile and thin grind make it excellent for chopping vegetables, herbs, and dense root crops with smooth, efficient cuts.
Care Instructions: White #2 steel is reactive and will develop a natural patina over time. Wash and dry the knife promptly after use and avoid leaving it wet or soaking in water. Use wooden or soft plastic cutting boards and avoid bones or very hard foods. Regular honing or stropping will help maintain the razor sharp edge between sharpenings.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (See Choil Photo) Weight: 4.9 oz (140 g) Edge Length: 162 mm Total Length: 308 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood
At the core of the blade is Hitachi White #2 carbon steel, one of the most beloved steels among sharpeners. White #2 is known for taking an extremely keen, razor sharp edge and for how quickly and easily it sharpens on water stones. If you enjoy maintaining your own knives, this steel is very rewarding to work with and can be brought back to screaming sharpness with minimal effort. The blade features soft iron cladding with a traditional kurouchi finish that adds a rustic look while helping protect the blade. The tall 50mm profile and thin grind make it excellent for chopping vegetables, herbs, and dense root crops with smooth, efficient cuts.
Care Instructions: White #2 steel is reactive and will develop a natural patina over time. Wash and dry the knife promptly after use and avoid leaving it wet or soaking in water. Use wooden or soft plastic cutting boards and avoid bones or very hard foods. Regular honing or stropping will help maintain the razor sharp edge between sharpenings.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Sharp and Well BalancedPosted By: Will
34 people found this review helpful
I've purchased a number of knives and CKTG and continue to enjoy all of them, including this one, which I purchased as an "introduction to the Nakiri" gift for a friend.
This knife was wicked sharp out of the box, and nicely balanced. Love the round end and overall finish. A great value!
34 people found this review helpful
I've purchased a number of knives and CKTG and continue to enjoy all of them, including this one, which I purchased as an "introduction to the Nakiri" gift for a friend.
This knife was wicked sharp out of the box, and nicely balanced. Love the round end and overall finish. A great value!
Awesome Nikiri
