This 180mm nakiri from Yoshikazu Tanaka is a substantial knife, with a thick spine that tapers symmetrically down to the edge and noticeably more heft than most Japanese vegetable knives, which tend to run light. Cooks who prefer a heavier blade in hand will find this one stands out even among other nakiris in the CKTG catalog.
The blade is made from Blue #1 carbon steel set into a soft iron jigane, finished in kurouchi with the dark upper blade contrasting against a sand blasted lower face along the shinogi. Tanaka is known for a wider, more visible clad line between the core and cladding than most other makers leave exposed, along with excellent heat treatment, and the handle is an octagonal rosewood with a colored pakka wood ferrule. We do not carry a saya that fits this nakiri well. We recommend the felt blade guard instead.
What Customers Are Saying:One reviewer calls this nakiri gorgeous, with a perfectly symmetrical taper from spine to edge, and specifically praises how heavy it feels compared to the typically lightweight Japanese knives they are used to, without the blade feeling overly thick or clumsy. They report it makes quick work of vegetables and were hoping to buy a second if the line reappears on the site.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every 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 sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
The blade is made from Blue #1 carbon steel set into a soft iron jigane, finished in kurouchi with the dark upper blade contrasting against a sand blasted lower face along the shinogi. Tanaka is known for a wider, more visible clad line between the core and cladding than most other makers leave exposed, along with excellent heat treatment, and the handle is an octagonal rosewood with a colored pakka wood ferrule. We do not carry a saya that fits this nakiri well. We recommend the felt blade guard instead.
What Customers Are Saying:One reviewer calls this nakiri gorgeous, with a perfectly symmetrical taper from spine to edge, and specifically praises how heavy it feels compared to the typically lightweight Japanese knives they are used to, without the blade feeling overly thick or clumsy. They report it makes quick work of vegetables and were hoping to buy a second if the line reappears on the site.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every 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 sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #1 (Aogami #1)
- Cladding: Soft Iron
- Finish: Kurouchi
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 7.8 oz (222 g)
- Blade Length: 180 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 58 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Heavy Metal, January 11, 2025Posted By: Scott
35 people found this review helpful
A gourgeous knife, thick at the spine with a perfect symmetrical taper down to the edge, a large nakiri, and the heaviest knife I own. So many Japanese knives are super light weight, but this is a very heavy blade. It doesn't seem overly thick. It will make short work of any veggies. I love a heavy blade, and this is an absolute beauty. I will be hoping to pick up another of these knives if they make a repeat appearance on the website.
35 people found this review helpful
A gourgeous knife, thick at the spine with a perfect symmetrical taper down to the edge, a large nakiri, and the heaviest knife I own. So many Japanese knives are super light weight, but this is a very heavy blade. It doesn't seem overly thick. It will make short work of any veggies. I love a heavy blade, and this is an absolute beauty. I will be hoping to pick up another of these knives if they make a repeat appearance on the website.
