The nakiri is a staple in Japanese home kitchens, and the Kotetsu Nashiji version makes a strong case for carbon steel performance with stainless maintenance. The Blue #2 core at 62 HRC takes a very sharp edge and holds it well through heavy vegetable work, while the stainless nashiji cladding means the flat blade faces require no special attention after washing.
Kotetsu Hamono builds this nakiri in Seki City with a flat edge, tall blade, and squared tip optimized for push cutting through a full range of produce. Nakiri means vegetable cutter in Japanese, and this one delivers on that straightforward brief with real cutting efficiency.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day-to-day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
Kotetsu Hamono builds this nakiri in Seki City with a flat edge, tall blade, and squared tip optimized for push cutting through a full range of produce. Nakiri means vegetable cutter in Japanese, and this one delivers on that straightforward brief with real cutting efficiency.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day-to-day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even
- Weight: 6.0 oz (172 g)
- Blade Length: 166 mm
- Total Length: 291 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm
