Nakiri means vegetable cutter, and this 165mm version from Yahiko is purpose-built for exactly that, with a flat edge, a tall blade, and a squared tip designed for clean, efficient work on anything that grows in the ground.
The blade is made with top-shelf carbon steel, Blue #2. It's finished with kurouchi and has stainless cladding. The octagonal magnolia handle with a black buffalo horn ferrule gives it a refined look. Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: Blue #2 is reactive steel. Wipe it dry after use and after washing to prevent rust. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.Maker: Yahiko
Location: Tosa, Japan
Edge Steel: Blue #2 Carbon Steel
Finish: Kurouchi
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Magnolia
Ferrule: Black Buffalo Horn
Weight: 6.6 oz (160 g)
Blade Length: 166 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 55 mm
HRC: 62
The blade is made with top-shelf carbon steel, Blue #2. It's finished with kurouchi and has stainless cladding. The octagonal magnolia handle with a black buffalo horn ferrule gives it a refined look. Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: Blue #2 is reactive steel. Wipe it dry after use and after washing to prevent rust. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
