A nakiri is built around a thin, straight blade that favors quick, full-length chopping strokes straight down to the board, and this 165mm version from Yoshimitsu shows why the shape has become a kitchen staple. Nakiri bocho translates roughly to knife for cutting greens, and unlike many single-bevel Japanese knives, nakiris are typically ground with a double bevel, which makes straight, even slices easier for most cooks.
The core is Aogami Super, a highly regarded high-carbon steel, set into a softer iron jigane using the traditional san mai method. That construction gives the inner core protection and strength while letting the edge take and hold an exceptionally fine grind. The outer layer carries a rustic, black kurouchi finish, and the handle has been upgraded to an octagonal oak version with a burnt urushi finish.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
The core is Aogami Super, a highly regarded high-carbon steel, set into a softer iron jigane using the traditional san mai method. That construction gives the inner core protection and strength while letting the edge take and hold an exceptionally fine grind. The outer layer carries a rustic, black kurouchi finish, and the handle has been upgraded to an octagonal oak version with a burnt urushi finish.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
- Brand: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super
- Cladding: Soft Iron
- HRC: 62-63
- Finish: Kurouchi
- Edge Grind: Even (50/50)
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 5.2 oz (147 g)
- Blade Length: 168 mm
- Total Length: 302 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 52 mm
