The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and Blue #2 carbon steel is one of the best possible steels for the job. Where a nakiri lives in vegetable work all day, edge retention through repeated push-cuts into hard produce matters significantly. The chromium and tungsten in Blue #2 (Aogami #2) give it better wear resistance than pure carbon alternatives, which means the edge stays sharp longer through sustained prep work. Kaki-san at Yamashin forges this nakiri in Tosa, Japan, finishing the soft iron cladding with a kasumi (hazy) treatment that shows the polished hagane at the cutting edge against the matte jigane above - a traditional aesthetic that also makes the grind line clearly visible.
At 162mm blade length and 54mm height this nakiri has real presence on the board - the tall blade gives excellent knuckle clearance through rapid chopping, and the flat edge makes full contact on every stroke for clean cuts through vegetables with no tearing or wedging. At 5.9 oz it is substantial without being heavy. The 3mm spine keeps it from feeling overly thin while maintaining good food separation through the cut. This is a tosa knife that punches well above its price in both edge quality and overall performance. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel - particularly reactive with acidic vegetables. Wipe and dry the blade thoroughly after every use. Rinse and dry immediately after cutting tomatoes, citrus, or onions. The factory lacquer coating protects the blade during storage and will wear away with use - this is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
At 162mm blade length and 54mm height this nakiri has real presence on the board - the tall blade gives excellent knuckle clearance through rapid chopping, and the flat edge makes full contact on every stroke for clean cuts through vegetables with no tearing or wedging. At 5.9 oz it is substantial without being heavy. The 3mm spine keeps it from feeling overly thin while maintaining good food separation through the cut. This is a tosa knife that punches well above its price in both edge quality and overall performance. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel - particularly reactive with acidic vegetables. Wipe and dry the blade thoroughly after every use. Rinse and dry immediately after cutting tomatoes, citrus, or onions. The factory lacquer coating protects the blade during storage and will wear away with use - this is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
- Maker: Kaki-san
- Brand: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Soft Iron
- Finish: Kasumi (Hazy)
- Edge Grind: Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.9 oz (166g)
- Blade Length: 162mm
- Total Length: 312mm
- Spine Thickness at Heel: 3mm
- Blade Height: 54mm
