- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Nakiris are very popular blades in Japan and used primarily to chop vegetables. They have a deft feel and tall blade which endows the knife with a great deal of versatility in its cutting capabilities.
The stunning looks of the Kurosaki R2 Nakiri are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core steel which they then cover, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless (Shizuku)
Steel: R2 Stainless
HRC: 62
Edge Grind: Even
Weight: 5.5 oz (156 g)
Blade Length: 157 mm
Total Length: 308 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 50.4 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Engraving: Laser Engraved
The stunning looks of the Kurosaki R2 Nakiri are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core steel which they then cover, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic bladePosted By: Colleen - verified customer
2 people found this review helpful
Love the Kurosaki knives and this is my favorite Nakiri to date. Surprised that the lightest of all my Nakiris can slice through sweet potatoes and carrots with ease. Not surprised that Yu Kurosaki can produce such a magical blade, though. No disappointment with his AS or R2 blades. Gorgeous fit and finish as well.
2 people found this review helpful
Love the Kurosaki knives and this is my favorite Nakiri to date. Surprised that the lightest of all my Nakiris can slice through sweet potatoes and carrots with ease. Not surprised that Yu Kurosaki can produce such a magical blade, though. No disappointment with his AS or R2 blades. Gorgeous fit and finish as well.
Very impressedPosted By: Ryan R
3 people found this review helpful
This is an excellent Nakiri. It's a little "bling" for my taste but that distinctive hammering makes for excellent food release. I'm impressed by every aspect of Kurosaki's work on this knife, it's as perfect as a handmade knife could be. Fit and finish are top notch.The grind is absolutely perfectly executed; I suspect it was created on a wheel stone because the primary grind is actually slightly hollow ground. This leaves it very thin behind the edge and it could be sharpened many times before getting into significantly thicker steel. I suspect something has changed since the pictures on this page were taken because my knife is significantly thinner behind the edge and the primary grind starts about halfway up the blade. Edge profile is pretty standard Nakiri, a very slight amount of curve with a pretty flat spot for chopping. Edge sharpness was quite good, easily cut paper towels and it has held up very well with use. The octagonal handle is also finished very nicely, handle to ferrule transition is seamless and the handle is sealed to protect against moisture. I feel like this is a steal for the materials used and the skill of the smith, I would have to agree with CKTG and strongly recommend you give this knife and line a try. I will definitely be coming back for more of Yu Kurosaki's knives.
3 people found this review helpful
This is an excellent Nakiri. It's a little "bling" for my taste but that distinctive hammering makes for excellent food release. I'm impressed by every aspect of Kurosaki's work on this knife, it's as perfect as a handmade knife could be. Fit and finish are top notch.The grind is absolutely perfectly executed; I suspect it was created on a wheel stone because the primary grind is actually slightly hollow ground. This leaves it very thin behind the edge and it could be sharpened many times before getting into significantly thicker steel. I suspect something has changed since the pictures on this page were taken because my knife is significantly thinner behind the edge and the primary grind starts about halfway up the blade. Edge profile is pretty standard Nakiri, a very slight amount of curve with a pretty flat spot for chopping. Edge sharpness was quite good, easily cut paper towels and it has held up very well with use. The octagonal handle is also finished very nicely, handle to ferrule transition is seamless and the handle is sealed to protect against moisture. I feel like this is a steal for the materials used and the skill of the smith, I would have to agree with CKTG and strongly recommend you give this knife and line a try. I will definitely be coming back for more of Yu Kurosaki's knives.
