On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
As of 8/1/2020 we have updated the handles to the ones pictured. It’s a big upgrade over the stock ones with plastic ferrules. The Muneyoshi White #2 Nakiri is made with the very popular Hitachi white paper #2 steel as the hagane (inner core), and a jigane (outer cladding) that is applied in an attractive and durable kurouchi finish. This gives the knife a distinctive look while aiding greatly in its excellent food release properties.
The head blacksmith of Muneyoshi is Mr. Suzuki, and he forms sickles and knives by doing hot-forging and cold-forging repeatedly to refine the steel grains. This operation increases the sharpness and toughness of the edge. Another unusual feature of this nakiri is that it has a spine that looks like a backbone, which works to reinforce the blade and add rigidity to the knife.
These are single bevel blades that are ground flat on the back side. As such, they are only applicable to right-handed users. The upside of single bevel knives is their in-built acute cutting edge. Being single sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging, especially with hard vegetables.
The very traditional oval handle is made from ho wood with a black plastic ferrule and is branded with kanji elements.Brand: Muneyoshi
Blacksmith: Mr. Suzuki
Location: Yamagata, Japan
Construction: Hammer Forged, San Mai
Steel: White #2
Cladding: Soft Iron
Grind: Single Bevel (Right Handed), Flat Back
Weight: 4.6 ounces
Blade Length: 167 mm
Total Length: 300 mm
Spine Thickness at Base: 4.4 mm
Blade Height: 55.5 mm
New Handle is like the photos not the video
The head blacksmith of Muneyoshi is Mr. Suzuki, and he forms sickles and knives by doing hot-forging and cold-forging repeatedly to refine the steel grains. This operation increases the sharpness and toughness of the edge. Another unusual feature of this nakiri is that it has a spine that looks like a backbone, which works to reinforce the blade and add rigidity to the knife.
These are single bevel blades that are ground flat on the back side. As such, they are only applicable to right-handed users. The upside of single bevel knives is their in-built acute cutting edge. Being single sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging, especially with hard vegetables.
The very traditional oval handle is made from ho wood with a black plastic ferrule and is branded with kanji elements.
Email Us: 
