Masakage Yuki Nakiri 165mm

The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Masakage Yuki version brings something extra to the format: at 59-60mm blade height it runs a full 10mm taller than most nakiris in its class. That extra height matters for board work - more knuckle clearance through rapid chopping, more surface for scooping cut vegetables, a more authoritative presence on produce. Yoshimi Kato forges the Yuki nakiri at Takefu Village in Echizen with a Shirogami #2 (White #2) carbon steel core wrapped in stainless cladding and finished with the nashiji (pear skin) texture that defines the entire Yuki line. Yuki means snow, and the fine sandblasted surface earns that name on every blade in the series.

White #2 at this grind and blade geometry produces an edge that handles vegetables with a precision and ease that stainless alternatives rarely match. The flat edge makes full contact with the board on every stroke for clean push-cuts through produce without tearing or wedging. At 162mm blade length and 5.8 oz the knife is well-proportioned and light for its height - perfectly balanced with a pinch grip according to multiple reviewers. The carbon core will patina with use, which is normal and desirable. The stainless cladding protects the flanks and keeps daily maintenance manageable. Red dyed pakka ferrule against oval magnolia wood handle - the most distinctive visual signature of the Yuki line.

What Customers Are Saying: Eleven five-star reviews. The exceptional blade height is called out by multiple reviewers as the defining characteristic - one notes the 60mm height gives noticeably more scooping area than standard nakiris and calls it a standout feature. Edge performance is consistently praised, with reviewers describing it as razor sharp out of the box and easy to get very sharp with basic sharpening skills. One reviewer describes cutting through both hard produce like carrots and soft vegetables like overripe tomatoes with equal ease. The knife comes up regularly on want lists - several reviewers mention watching videos and waiting for stock for years before purchasing.

Care Instructions: White #2 is a reactive carbon steel - particularly reactive in vegetable work due to contact with acidic produce. Wipe and dry the blade thoroughly after every use. Rinse and dry immediately after cutting acidic vegetables like tomatoes or onions. Hand wash only, never dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones. The magnolia handle benefits from light sanding with 320-400 grit and a food-safe oil finish.

Each knife is made by hand so measurements may vary.

• Brand: Masakage
• Blacksmith: Yoshimi Kato
• Line: Yuki
• Location: Takefu Village, Echizen, Japan
• Construction: San Mai, Hammer Forged
• Edge Steel: White #2 (Shirogami #2) Carbon Steel
• Cladding: Stainless
• Finish: Nashiji (Pear Skin)
• Edge Grind: Even
• Handle: Oval Magnolia
• Ferrule: Red Dyed Pakka Wood
• Weight: 5.8 oz (166g)
• Blade Length: 162mm
• Total Length: 315mm
• Spine Thickness at Heel: 3mm
• Blade Height: 59mm