Yasunori is a one-man blacksmith operation in Miki City, Japan, where the owner handles every step of production himself. Rather than cutting costs on fit and finish, he puts genuine care into each blade - a brushed hairline finish on the cladding, hand-engraved kanji script, and a well-fitted walnut octagonal handle. CKTG was the first retail customer outside of Japan when this line launched, and it remains one of the best-value carbon nakiri options we carry.
The nakiri is the dedicated vegetable knife of Japan - flat profile, squared tip, and a height that delivers real knuckle clearance through extended prep sessions. This one is built with a Blue #2 carbon core at 62 HRC, clad in soft stainless steel san mai style to reduce maintenance while keeping the carbon edge performing at its best. The kakugata (squared) profile keeps the edge in full contact with the board through the entire stroke, with no tip to lift food at the heel and no belly to escape at the tip. At 159mm actual blade length and 48mm height, it is a well-proportioned nakiri with real authority for vegetable work.
What Customers Are Saying: One owner who added it as a first foray into carbon steel calls it gorgeous out of the box with a beautiful horizontal grind and hand-carved kanji. After working through a full stone progression and strop he found it razor sharp with excellent edge durability - still looking great a year later and an ideal introduction to the material and style. A second calls it an amazing go-to tool for vegetable prep - reliable, light, and highly recommended.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
The nakiri is the dedicated vegetable knife of Japan - flat profile, squared tip, and a height that delivers real knuckle clearance through extended prep sessions. This one is built with a Blue #2 carbon core at 62 HRC, clad in soft stainless steel san mai style to reduce maintenance while keeping the carbon edge performing at its best. The kakugata (squared) profile keeps the edge in full contact with the board through the entire stroke, with no tip to lift food at the heel and no belly to escape at the tip. At 159mm actual blade length and 48mm height, it is a well-proportioned nakiri with real authority for vegetable work.
What Customers Are Saying: One owner who added it as a first foray into carbon steel calls it gorgeous out of the box with a beautiful horizontal grind and hand-carved kanji. After working through a full stone progression and strop he found it razor sharp with excellent edge durability - still looking great a year later and an ideal introduction to the material and style. A second calls it an amazing go-to tool for vegetable prep - reliable, light, and highly recommended.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
- Brand: Yasunori
- Location: Miki City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Stainless
- Finish: Hairline / Sandblast
- HRC: 62
- Edge Grind: Even
- Engraving: Hand-Engraved Kanji
- Handle: Octagonal Walnut
- Ferrule: Pakka Wood
- Weight: 4.8 oz (136 g)
- Blade Length: 159mm
- Total Length: 300mm
- Spine Thickness at Base: 3mm
- Blade Height: 48mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Nice AdditionPosted By: CJM
25 people found this review helpful
I added this knife about a year ago. I found it gorgeous out of the box with the horizontal grind and hand carved kanji. Fit and finish were good. With a santokus and petty in VG-Max, I wanted to explore carbon steel and a more specialized design. This knife was very sharp out of the box. It did have some slight deformities which was easily corrected with progression through the water stones and leather strop. It was then razor sharp and has been easy to maintain that way with great edge durability. I find it great for the purpose designed and use it exclusively on vegetables. The stainless steel cladding has made my transition to carbon enjoyable and the knife still looks gorgeous today. It was a great price point for exploration into this material and style of knife.
25 people found this review helpful
I added this knife about a year ago. I found it gorgeous out of the box with the horizontal grind and hand carved kanji. Fit and finish were good. With a santokus and petty in VG-Max, I wanted to explore carbon steel and a more specialized design. This knife was very sharp out of the box. It did have some slight deformities which was easily corrected with progression through the water stones and leather strop. It was then razor sharp and has been easy to maintain that way with great edge durability. I find it great for the purpose designed and use it exclusively on vegetables. The stainless steel cladding has made my transition to carbon enjoyable and the knife still looks gorgeous today. It was a great price point for exploration into this material and style of knife.
