The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. In the Fujin line that format gets Yu Kurosaki driving rain tsuchime finish: a hammered pattern across the blade road that resembles rain caught mid-fall, a surface that reduces food adhesion and catches light in a way that makes the Fujin immediately recognizable. Kurosaki spent over 20 years developing the forging technique and grind geometry that defines his work, training under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before establishing his own workshop.
At 156mm blade length and 50mm height the Fujin nakiri has good board coverage and knuckle clearance for push-cutting through stacks of vegetables. SG2 stainless at 63 HRC holds a keen edge through vegetable-heavy prep sessions without the reactive maintenance that carbon nakiri knives require. The convex grind reduces wedging and promotes food release across the full blade height - a nakiri that cuts cleanly and releases cleanly. Rosewood octagonal handle with black pakka wood ferrule, laser engraved.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
At 156mm blade length and 50mm height the Fujin nakiri has good board coverage and knuckle clearance for push-cutting through stacks of vegetables. SG2 stainless at 63 HRC holds a keen edge through vegetable-heavy prep sessions without the reactive maintenance that carbon nakiri knives require. The convex grind reduces wedging and promotes food release across the full blade height - a nakiri that cuts cleanly and releases cleanly. Rosewood octagonal handle with black pakka wood ferrule, laser engraved.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Line: Fujin
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Stainless Steel
- Cladding: Stainless (Driving Rain Tsuchime)
- HRC: 63
- Edge Grind: Even 50/50 Double Bevel
- Engraving: Laser Engraved
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.6 oz (158 g)
- Blade Length: 156mm
- Total Length: 307mm
- Spine Thickness at Base: 3mm
- Blade Height: 50mm
