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The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from cherry wood and pakka wood finishes off this great package.Brand: Kanehiro
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge: Even Grind (See Choil Shot)
Weight: 5.1 oz (144 g)
Edge Length: 157 mm
Total Length: 305 mm
Spine Thickness at Heel: 3.2 mm
Blade Height: 50.3 mm
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from cherry wood and pakka wood finishes off this great package.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome NakiriPosted By: Bob Z
Wonderful rustic Nashiji finish with a well made handle, perfect fit and finish. Sharpness was good oob, but a few minutes of stropping made this knife shine. This is my second knife from Kato and I will be getting more and highly recommend this maker.
But how does it cut? Balance is great, and it cuts great. Slides thru most product. If you want a nice looking stainless knife for veggies, get one if these if you can.
Wonderful rustic Nashiji finish with a well made handle, perfect fit and finish. Sharpness was good oob, but a few minutes of stropping made this knife shine. This is my second knife from Kato and I will be getting more and highly recommend this maker.
But how does it cut? Balance is great, and it cuts great. Slides thru most product. If you want a nice looking stainless knife for veggies, get one if these if you can.
A Great Daily DriverPosted By: Bran - verified customer
I used to be a gyuto man. I used one for just about everything. I have them in five different lengths from a traditional Japanese gyuto to a KS. Then I bought this Nakiri. It was not my first Kanehiro. I recommend anything they produce. The Ginsan steel is wonderful and practically worry free. The nashiji finish is among the best I have seen. The handle is well executed as well. The hardest thing to describe is how the knife feels in my hand. It is a tad heavier than I was used to, but it feels like an extension of my hand. The weight and the balance make it so easy to go exactly where I want it to go and accomplish what I desire. It definitely makes my knife skills look better than they are. OOTB I would give the sharpness a 6-7. It was sharp enough to use, but my Shapton glass stones got it perfectly sharp. Edge retention seems to be great. If you do not have a Nakiri or are looking to replace yours, this Kanehiro is well worth your consideration. And as always the customer service from CKTG was stellar.
I used to be a gyuto man. I used one for just about everything. I have them in five different lengths from a traditional Japanese gyuto to a KS. Then I bought this Nakiri. It was not my first Kanehiro. I recommend anything they produce. The Ginsan steel is wonderful and practically worry free. The nashiji finish is among the best I have seen. The handle is well executed as well. The hardest thing to describe is how the knife feels in my hand. It is a tad heavier than I was used to, but it feels like an extension of my hand. The weight and the balance make it so easy to go exactly where I want it to go and accomplish what I desire. It definitely makes my knife skills look better than they are. OOTB I would give the sharpness a 6-7. It was sharp enough to use, but my Shapton glass stones got it perfectly sharp. Edge retention seems to be great. If you do not have a Nakiri or are looking to replace yours, this Kanehiro is well worth your consideration. And as always the customer service from CKTG was stellar.
