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The nakiri is primarily used to chop vegetables with a push/pull method. Its blade shape is derived from the traditional Japanese usuba. The very flat profile of the edge ensured that the full length of the blade contacts the cutting board so eliminating accordion cuts. Nakiris are becoming more popular in western kitchens where they were hardly seen just a few years ago.
Takeda-san hand forges and shapes each of these fine blades out of the highly regarded Aogami Super steel. This is then clad with a softer carbon steel to reinforce and protect the core. The antique looking finish known as kurouchi is a remnant from the forging and tempering stages of blade making. This carbon looking scale aids in the protection of the steel from corrosion and rust.
In keeping with Takeda-san’s other knives, this is quite a thin nakiri and coupled with its superior blade geometry you will find it to be a quick and nimble cutter of all vegetable types. It will take a super sharp edge and hold it through a full prep session with aplomb. It comes with a nicely constructed maple octagonal handle mated to a black pakka wood ferrule.Weight: 5.2 ounces
Spine thickness: 2.8 mm
Blade length: 175-180 mm
Overall length: 310-315 mm
Blade height: 58.0 mm
Takeda-san hand forges and shapes each of these fine blades out of the highly regarded Aogami Super steel. This is then clad with a softer carbon steel to reinforce and protect the core. The antique looking finish known as kurouchi is a remnant from the forging and tempering stages of blade making. This carbon looking scale aids in the protection of the steel from corrosion and rust.
In keeping with Takeda-san’s other knives, this is quite a thin nakiri and coupled with its superior blade geometry you will find it to be a quick and nimble cutter of all vegetable types. It will take a super sharp edge and hold it through a full prep session with aplomb. It comes with a nicely constructed maple octagonal handle mated to a black pakka wood ferrule.
Please note that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
Reviews
27 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible Quality Knife Posted By: Dustin Strite
I have had my large Takeda classic nakiri for about 6 months. It is flawless. The blade must be taken care of and kept clean. I try to wash it right away whenever I finish using it. Forget and leave it sitting on your board for several hours after slicing tomatoes? There will be a little rust along the cutting edge of the blade. The cladding doesn't rust in my experience. Definitely a thin blade, Wicked sharp, and holds an impressive edge. It will stick a bit in my end grain cutting board but this hasn't been a real problem if I am using the knife correctly. And on top of its impeccable performance the knife is the most beautiful piece of kit I've ever seen. Functional art is what this knife is. Incredibly functional. Absolutely 0 buyers remorse with this purchase. It makes me happy inside every time I use it. Mad respect to the blacksmith that forged this blade from scratch. Hats off.
I have had my large Takeda classic nakiri for about 6 months. It is flawless. The blade must be taken care of and kept clean. I try to wash it right away whenever I finish using it. Forget and leave it sitting on your board for several hours after slicing tomatoes? There will be a little rust along the cutting edge of the blade. The cladding doesn't rust in my experience. Definitely a thin blade, Wicked sharp, and holds an impressive edge. It will stick a bit in my end grain cutting board but this hasn't been a real problem if I am using the knife correctly. And on top of its impeccable performance the knife is the most beautiful piece of kit I've ever seen. Functional art is what this knife is. Incredibly functional. Absolutely 0 buyers remorse with this purchase. It makes me happy inside every time I use it. Mad respect to the blacksmith that forged this blade from scratch. Hats off.
Love It!Posted By: MikeS
I’ve had my Takeda Large Nakiri for a few weeks now and it continues to be a joy to use. Scary sharp out of the box, I look forward to mise en place duties every evening. The exact opposite of the classic German Chef’s knife, it feels like you have a really long razor blade with a handle on one side. It’s all about precision instead of heft.
I’ve had my Takeda Large Nakiri for a few weeks now and it continues to be a joy to use. Scary sharp out of the box, I look forward to mise en place duties every evening. The exact opposite of the classic German Chef’s knife, it feels like you have a really long razor blade with a handle on one side. It’s all about precision instead of heft.
Been waiting for this one…Posted By: Benjamin
Been waiting for a Takeda nakiri for a while now, and it does not disappoint. Food release is excellent, and this has by far the best OOBE that I have encountered. You better have good technique, because while Takeda AS steel is known for balancing the heat treat between toughness and hardness for the steel, the edge is so thin I have already had a few micro chips develop (I have used—and own—other Takedas, which never had this problem, is why I don’t believe this is a heat treat issue and is a user-error issue). This knife is superb in all respects. I waited on getting a nakiri for a few years until I could get this one, and am glad I did.
Been waiting for a Takeda nakiri for a while now, and it does not disappoint. Food release is excellent, and this has by far the best OOBE that I have encountered. You better have good technique, because while Takeda AS steel is known for balancing the heat treat between toughness and hardness for the steel, the edge is so thin I have already had a few micro chips develop (I have used—and own—other Takedas, which never had this problem, is why I don’t believe this is a heat treat issue and is a user-error issue). This knife is superb in all respects. I waited on getting a nakiri for a few years until I could get this one, and am glad I did.
First NakiriPosted By: Jim - verified customer
Enthusiastic home chef, not a professional by any means. Also relatively new to Japanese knives, have mostly used mid range German stainless chef knives over the years. More recently been using a nice Japanese santoku. After trying this blade - initial reactions are it handles very well. Sharpness OOTB not quite equal to my previous santoku but still very nice. Food release has been outstanding, better than any knife I've used previously. I find the grind to be very nice and I don't believe the profile is too thick that it is resulting in excessive wedging as has been mentioned by some out there. Truly makes prepping dinner a joy. By the way, this knife is beautiful looking! Bought the recommended Saya which fits well. Have not yet tried sharpening with my stones but I expect the sharpness to only get better. CKTG customer service was also great. I highly recommend this knife.
Enthusiastic home chef, not a professional by any means. Also relatively new to Japanese knives, have mostly used mid range German stainless chef knives over the years. More recently been using a nice Japanese santoku. After trying this blade - initial reactions are it handles very well. Sharpness OOTB not quite equal to my previous santoku but still very nice. Food release has been outstanding, better than any knife I've used previously. I find the grind to be very nice and I don't believe the profile is too thick that it is resulting in excessive wedging as has been mentioned by some out there. Truly makes prepping dinner a joy. By the way, this knife is beautiful looking! Bought the recommended Saya which fits well. Have not yet tried sharpening with my stones but I expect the sharpness to only get better. CKTG customer service was also great. I highly recommend this knife.
Wow... Masterful
Cuts great, durability super poorPosted By: Scott Bassel
Honestly, I am pretty disappointed. The knife cuts amazingly well, it feels great in the hand, and looks great. But the durability is abysmal. I haven't treated the knife badly in any fashion and take extreme care with it. It is only used on vegetables and on an end grain cutting board. Yet, it already has nicks and small chips out of the blade. Is this what I should expect from a nearly 300 dollar knife? Maybe the stainless clad would have been a safer bet? Either way, its a disappointing for what I thought would be an amazing knife.
Honestly, I am pretty disappointed. The knife cuts amazingly well, it feels great in the hand, and looks great. But the durability is abysmal. I haven't treated the knife badly in any fashion and take extreme care with it. It is only used on vegetables and on an end grain cutting board. Yet, it already has nicks and small chips out of the blade. Is this what I should expect from a nearly 300 dollar knife? Maybe the stainless clad would have been a safer bet? Either way, its a disappointing for what I thought would be an amazing knife.
Takeda Nakiri with saya Scary sharpPosted By: brooks - verified customer
My first nakiri and very happy with it. I added CKTG sharpening services prior to shipping and the edge arrived scary sharp. For me a perfect shape, flat enough for chopping/push with slight belly enough to do a low rock if needed. The super low grind is easier to care for and the thin blade achieves this without any wedging. Love how the Takedas have resin in the handle/blade gap, keeping everything clean and dry. Dinged it a little on the hard part of a garlic root so be careful of chipping with the super hard steel.
My first nakiri and very happy with it. I added CKTG sharpening services prior to shipping and the edge arrived scary sharp. For me a perfect shape, flat enough for chopping/push with slight belly enough to do a low rock if needed. The super low grind is easier to care for and the thin blade achieves this without any wedging. Love how the Takedas have resin in the handle/blade gap, keeping everything clean and dry. Dinged it a little on the hard part of a garlic root so be careful of chipping with the super hard steel.
A wonderful every day blade!Posted By: Nick - verified customer
My first Takeda was a stainless clad Nakiri. I loved it until I purchased a Takeda Classic Banno Bunka: I found the food release properties of the Classic's kurouchi finish far superior to those of the stainless clad version. Accordingly, I purchased this Takeda Classic Nakiri and I couldn't be happier. The knife was razor sharp out of the box, slides through vegetables nearly effortlessly and like my Bunka, the food flies off the blade.
My first Takeda was a stainless clad Nakiri. I loved it until I purchased a Takeda Classic Banno Bunka: I found the food release properties of the Classic's kurouchi finish far superior to those of the stainless clad version. Accordingly, I purchased this Takeda Classic Nakiri and I couldn't be happier. The knife was razor sharp out of the box, slides through vegetables nearly effortlessly and like my Bunka, the food flies off the blade.
Amazing Not your run of the mill nakiri-bochoPosted By: Jsgillis86 - verified customer
1 people found this review helpful
First off, I'm in no way a nakiri enthusiast. But sometimes, even in matters you're not particularly fond of, perfect happens. The reason I love this knife is that handles more like a miniature chukabocho than your run of the mill nakiri and well balances the arts of brawn, speed and precision without sacrificing too much in any direction.The star here though is the manner in which she releases food. Most everything that I chopped or sliced either laid itself in militarily neat piles beside the blade or maintained it's form as though it had not been processed. It's unreal and flabbergasting to the point that I could chop an onion, leave it on the board afterwards and convince the front of the house staff that I'm a master level martial artist that can disintegrate an onion with a 6 punch. True story.Hell of a knife, and what I believe to be the best introduction to Takeda's artistry.
1 people found this review helpful
First off, I'm in no way a nakiri enthusiast. But sometimes, even in matters you're not particularly fond of, perfect happens. The reason I love this knife is that handles more like a miniature chukabocho than your run of the mill nakiri and well balances the arts of brawn, speed and precision without sacrificing too much in any direction.The star here though is the manner in which she releases food. Most everything that I chopped or sliced either laid itself in militarily neat piles beside the blade or maintained it's form as though it had not been processed. It's unreal and flabbergasting to the point that I could chop an onion, leave it on the board afterwards and convince the front of the house staff that I'm a master level martial artist that can disintegrate an onion with a 6 punch. True story.Hell of a knife, and what I believe to be the best introduction to Takeda's artistry.
A ClassicPosted By: Chris - verified customer
This knife is an exceptional performer. Otherwordly food separation. One of the sharpest out of the box edges I have seen. Mine came in at 60mm tall and 180mm long which is exactly what I was looking for! If you are going to buy one though, be sure you take the time to learn how to sharpen it. Takedas knives are very different that others. If you want to dice and onion and have it look untouched afterwards, this is your blade!
This knife is an exceptional performer. Otherwordly food separation. One of the sharpest out of the box edges I have seen. Mine came in at 60mm tall and 180mm long which is exactly what I was looking for! If you are going to buy one though, be sure you take the time to learn how to sharpen it. Takedas knives are very different that others. If you want to dice and onion and have it look untouched afterwards, this is your blade!
Amazing knive, exemplary service Very very happy!Posted By: Ken K - verified customer
1 people found this review helpful
I have been using this Takeda for about a week, and it is really a fantastic piece. Sharp out of the box, and has maintained a good edge even after heavy use. Great balance, fairly light weight, and easy to manipulate. Thanks CKTG for the great recommendation on this nikiri.
1 people found this review helpful
I have been using this Takeda for about a week, and it is really a fantastic piece. Sharp out of the box, and has maintained a good edge even after heavy use. Great balance, fairly light weight, and easy to manipulate. Thanks CKTG for the great recommendation on this nikiri.
Product ReviewPosted By: Brandon - verified customer
This knife is a dream. Breezes though all veggies like no other Nakiri I have used. Takeda truly understands the needs of a chef in a professional kitchen....or just makes damn good knives that translate well. And CKTG is amazing as usual
This knife is a dream. Breezes though all veggies like no other Nakiri I have used. Takeda truly understands the needs of a chef in a professional kitchen....or just makes damn good knives that translate well. And CKTG is amazing as usual
Product Review Product Review Product Review Product Review Product Review Product ReviewPosted By: Joe S - verified customer
1 people found this review helpful
I already had a Gyuto, Deba, and a Petty from Takeda so I wasn't sure if I really needed to buy a Nakiri. Now that I have it I realize how different a cutting tool a Nakiri is compared to a slicing type knife. Its a great addition to my set and Takeda makesn awesome knife as always. This one even has a dimpled (hammered) blade. It is a joy to cut vegetables with this knife and its so sharp it almost cuts through the vegetable with just the weight of the knife itself. If you are debating getting one, stop debating and do it. I recommend the large size because it acts almost like a mini cleaver and its easy to handle. Chef Knives To Go is the best place to but kitchen knives on the internet! Thanks!
1 people found this review helpful
I already had a Gyuto, Deba, and a Petty from Takeda so I wasn't sure if I really needed to buy a Nakiri. Now that I have it I realize how different a cutting tool a Nakiri is compared to a slicing type knife. Its a great addition to my set and Takeda makesn awesome knife as always. This one even has a dimpled (hammered) blade. It is a joy to cut vegetables with this knife and its so sharp it almost cuts through the vegetable with just the weight of the knife itself. If you are debating getting one, stop debating and do it. I recommend the large size because it acts almost like a mini cleaver and its easy to handle. Chef Knives To Go is the best place to but kitchen knives on the internet! Thanks!
Product Review Product Review Product Review Product ReviewPosted By: JoeyO - verified customer
2 people found this review helpful
Takes an amazing edge and stands up to the rigors of a professional kitchen very well. Super thin, I was afraid of chipping and rusting at first but so far none. What can I say other than I love this thing.
2 people found this review helpful
Takes an amazing edge and stands up to the rigors of a professional kitchen very well. Super thin, I was afraid of chipping and rusting at first but so far none. What can I say other than I love this thing.
Product ReviewPosted By: CaptCaliber - verified customer
Very stain resistant for carbon, doesn't discolor foods, I think the black iron cladding protects from that. I have left mine wet many times and never developed rust. Excellent edge geometry make this knife a laser cutter and a joy to sharpen. Pics do not do justice to the beautiful Rosewood.
Very stain resistant for carbon, doesn't discolor foods, I think the black iron cladding protects from that. I have left mine wet many times and never developed rust. Excellent edge geometry make this knife a laser cutter and a joy to sharpen. Pics do not do justice to the beautiful Rosewood.
