日本製 Proudly Made in Japan

Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

Description

Crafting knives of such exceptional performance and beauty with steel of this caliber requires an extraordinary level of skill, reflecting the mastery of our artisans. One of the most popular knives among cooks today is the Nakiri, a Japanese vegetable knife known for its double-edged flat blade. This design allows the entire edge to make full contact with the cutting board with each stroke, making it perfect for chopping. The Nakiri's thin and flat edge ensures a full cut with minimal vegetable sticking.

This series is forged by our master artisans with great care, combining White Steel #2 (HRC 63) with iron to create a rustic Black-Forged Kurouchi finish. This carbonized coating, formed during heat treatment, provides the blade with a unique aesthetic and added character. The knife is complemented by a traditional octagonal-shaped handle, handcrafted from wood and paired with a water buffalo horn bolster.

From dicing fresh produce to carving a roast chicken, even the simplest tasks are elevated with a handcrafted knife that combines beauty with functionality.

Sharpening and honing should be done with whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods.

Recommended to purchase with Custom-Cut Saya Knife Cover Sheath

Knife Specs:

  • HRC: 63
  • Grade: Nashiji
  • Stain Resistant: No
  • Blade Material: White Steel #2
  • Edge Angle: Double Edged
  • Handle Material: Cocobolo Wood
  • Bolster Material: Water Buffalo Horn (color varies)
  • Handle Shape: Octagonal
  • Saya Cover: Optional

Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

Product form

SKU: MTNA165CH

$219.99

Free pickup in our shop(s)
    Important: High-Carbon Steel Knife

    Important: This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained — Learn more about high-carbon steel here.

    Description

    Crafting knives of such exceptional performance and beauty with steel of this caliber requires an extraordinary level of skill, reflecting the mastery of our artisans. One of the most popular knives among cooks today is the Nakiri, a Japanese vegetable knife known for its double-edged flat blade. This design allows the entire edge to make full contact with the cutting board with each stroke, making it perfect for chopping. The Nakiri's thin and flat edge ensures a full cut with minimal vegetable sticking.

    This series is forged by our master artisans with great care, combining White Steel #2 (HRC 63) with iron to create a rustic Black-Forged Kurouchi finish. This carbonized coating, formed during heat treatment, provides the blade with a unique aesthetic and added character. The knife is complemented by a traditional octagonal-shaped handle, handcrafted from wood and paired with a water buffalo horn bolster.

    From dicing fresh produce to carving a roast chicken, even the simplest tasks are elevated with a handcrafted knife that combines beauty with functionality.

    Sharpening and honing should be done with whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods.

    Recommended to purchase with Custom-Cut Saya Knife Cover Sheath

    Knife Specs:

    • HRC: 63
    • Grade: Nashiji
    • Stain Resistant: No
    • Blade Material: White Steel #2
    • Edge Angle: Double Edged
    • Handle Material: Cocobolo Wood
    • Bolster Material: Water Buffalo Horn (color varies)
    • Handle Shape: Octagonal
    • Saya Cover: Optional

    © 2025 Yoshihiro Cutlery,

      Login

      Forgot your password?

      Don't have an account yet?
      Create account