This nakiri is built from AS, or Aogami Super, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels - edge holding here is genuinely outstanding, and the steel remains easy to sharpen despite that hardness. AS also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
Nakiri knives function almost like mini cleavers, excellent for vegetable work and easy to control, with enough blade height to provide good knuckle clearance. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: One reviewer who has bought a number of knives from CKTG calls this his current king of bang for the buck, by a mile. He reports the out-of-the-box edge is genuinely impressive and holds up well, having processed hundreds of tomatoes and onions without yet needing to steel it. His one critique is that the top edge runs slightly sharp, something easily remedied, but otherwise calls it a knife he would be thrilled with even at double the price.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Nakiri knives function almost like mini cleavers, excellent for vegetable work and easy to control, with enough blade height to provide good knuckle clearance. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: One reviewer who has bought a number of knives from CKTG calls this his current king of bang for the buck, by a mile. He reports the out-of-the-box edge is genuinely impressive and holds up well, having processed hundreds of tomatoes and onions without yet needing to steel it. His one critique is that the top edge runs slightly sharp, something easily remedied, but otherwise calls it a knife he would be thrilled with even at double the price.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel (Aogami Super)
- Cladding: Stainless
- Edge Grind: Double Bevel, Even
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 5.5 oz (156 g)
- Blade Length: 165 mm
- Total Length: 300 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Ridiculous Value for the PricePosted By: John Tucker
41 people found this review helpful
I've purchased quite a few knives from CKTG and have always been pleased to some level with what arrived...but this is my current king of Bang for your Buck. By a mile. Edge is out-of-the-box nuts. And it keeps it. I've processed hundreds of tomato's and onions with this sucker and have yet to even steel it. Great looking. Great steel. If I were to call out a negative, the top edge is slightly sharp...but that can be remedied easily. I would be happy- no thrilled - with this knife at double the price. At $125...I mean...just get one.
41 people found this review helpful
I've purchased quite a few knives from CKTG and have always been pleased to some level with what arrived...but this is my current king of Bang for your Buck. By a mile. Edge is out-of-the-box nuts. And it keeps it. I've processed hundreds of tomato's and onions with this sucker and have yet to even steel it. Great looking. Great steel. If I were to call out a negative, the top edge is slightly sharp...but that can be remedied easily. I would be happy- no thrilled - with this knife at double the price. At $125...I mean...just get one.
