The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. In the Kokusen line that format gets Aogami Super (AS) carbon steel at the core: one of the hardest and most refined carbon steels produced in Japan, hardened to 63-64 HRC, with a sharpness potential and edge retention that places it well above standard stainless nakiris in the same price range. The kurouchi hammered stainless cladding gives the line its visual identity - a dark, textured surface that reduces food adhesion and develops character through use. Yu Kurosaki builds these in Echizen after more than 20 years of production, applying the convex grind that is his signature across every line.
At 155mm blade length and 53mm height this nakiri has excellent board coverage and knuckle clearance for push-cutting through stacks of vegetables. The combination of AS edge steel and Kurosaki convex grind produces food release and edge performance that reviewers with extensive collections consistently note as among the best they have experienced. CKTG was among the first international accounts to carry Kurosaki knives - a relationship of over a decade. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Jay has been using this nakiri for months and calls it one of the great cutters in his collection. Food release, edge retention, and performance are all excellent - a consistent five-star performer for vegetable prep.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
At 155mm blade length and 53mm height this nakiri has excellent board coverage and knuckle clearance for push-cutting through stacks of vegetables. The combination of AS edge steel and Kurosaki convex grind produces food release and edge performance that reviewers with extensive collections consistently note as among the best they have experienced. CKTG was among the first international accounts to carry Kurosaki knives - a relationship of over a decade. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Jay has been using this nakiri for months and calls it one of the great cutters in his collection. Food release, edge retention, and performance are all excellent - a consistent five-star performer for vegetable prep.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Line: Kokusen
- Construction: San Mai
- Edge Steel: Aogami Super (AS) Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi Hammered
- HRC: 63-64
- Edge Grind: Even 50/50 Double Bevel
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.4 oz (154 g)
- Blade Length: 155mm
- Total Length: 310mm
- Spine Thickness at Base: 2mm
- Blade Height: 53mm
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