Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese Vegetable Knife

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日本製 Made in Japan
$280.00 $199.99
Product Code: MKWANA165
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日本製 Made in Japan

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Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value.

Description

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double-edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. It lends itself well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables sticking together by a thread.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Additional information

Blade Material

White High Carbon Steel #2

Grade

Kuruochi

Knife Style

Nakiri

Bolster Material

Water Buffalo Horn (color varies)

Handle Shape

D-Shaped

Handle Material

Chestnut Wood

Edge Angle

Double Edged

HRC

63

Saya Cover

None

Stain Resistant

No

Knife Size

6.5" (165mm)

1 review for Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese Vegetable Knife

  1. Rated 5 out of 5

    Gary Henderson

    This beautiful Nakiri completes my arsenal of essential Japanese culinary knives. And yes, I realize that any chef worthy of the title should be able to perform all necessary tasks with a sharp Gyuto. But there are a few I consider essential in my kitchen.
    I already own a Yoshihiro Kurouchi Sujihiki Multipurpose Chefs knife (my slicer!), a Yoshihiro Kiritsuke, a Yoshihiro Gyuto, a Yoshihiro Petty, and a Yoshihiro paring knife. Now that I have added this Nakiri, the essentials list is complete. Next, it’s on to purchasing a few more Yoshihiro knives that I don’t need, but really want. I mean, if a D- is a passing grade in a school course, do you really want to pass with a that grade? 60-63%? Of course not! You want to do better than the bare minimum. (This is the rationale I plan to use with my wife when I order my NEXT knife. I hope it convinces her better than it did you. )
    In any case, back to the Nakiri.
    I bought this particular Nakiri on the strength of the recommendation made by Jensen, and the knife master, Bruce, at Yoshihiro. Am I glad I did. Jensen explained that the steel used for this blade is White High Carbon Steel #2. And in the hands of a master bladesmith, that steel has some amazing properties. Just the HRC hardness rating of 63 tells you this is a VERY hard steel, and the knife will hold its edge for a long time. The bladesmith who created the Nashiji series of knives is Master Mazaki. He is a third-generation bladesmith. What separates him from many other masters is that he does both the forging and the sharpening for his knives. Typically a master is only experienced with forging OR sharpening. Master Mazaki is exceptionally gifted in both. (If you are interested in the backstory on the knives you purchase from Yoshihiro, you need only to ask. Jensen is very knowledgeable about the knives he sells.)
    Anyway, the knife arrived. Unboxing a knife from Yoshihiro always makes me feel like I am 5 years old again, and it’s my birthday. This one didn’t disappoint. The box itself is a thing of beauty, befitting the hand crafted piece of art residing inside.
    Physically, the knife is beautiful: a black forged blade that is indeed black, and rough, for the upper 2/3 of the blade. The bottom 1/3 is a semi-matte silver color; much more refined than steel above it.
    The handle is Chestnut: simple, elegant, and a good match for the black-forged steel. The D shape offers a secure grip, and allows for the variations each user has in how they hold this knife. And finally, the water buffalo horn is the perfect choice of materials from which to craft the bolster. It looks good, and should stand up to decades of use.
    With great anticipation, I took the knife to my kitchen. I put an over ripe tomato (from my own garden) on to a cutting board, and laid the knife edge on the center of the tomato’s side. Applying steady, light pressure, it creased the tomato skin before cutting through it.
    I have to say, this was not what I expected. While this knife arrived with a level of sharpness many other brands of knife will never see, it was less sharp than I expected. But I suspected that all the sharpness I was looking for had already been built into the blade’s edge, and just needed some gentle prodding to show itself. I took out a piece of soft leather, and used it to strop the blade. (This is simply stroking the blade in the opposite direction used for sharpening. The blade is placed on the leather, with the angle of the edge closely approximating the angle of the edge. In this case, that was around 11.5 degrees. If I pushed the blade forward, it would slice into the leather. Instead, puling it backward for about 20 strokes on each side of the blade, just “polishing” the edge.)
    After that, the weight of the blade alone was all the force required to slice right into the tomato. I rested the handle inside the circle formed when the tips of the thumb and index finger touch. And then I pulled the knife through the tomato, and sliced it, the only force used being the weight of the blade.
    I have friends that own a Thai restaurant. I called and asked them if I could prep veggies for them the following day. I showed up with the Nakiri, and my “just in case” back-up knife, the Gyuto. They put me to work. I sliced, diced, and chopped the following: 20# of bell peppers, 20# of carrots, 30# of onions, 20# of zucchini, 20 lbs of broccoli, and a lot of oyster mushrooms. The knife went through them effortlessly. And there were almost no partial cuts: those annoying “not quite severed” veggies are a rarity, due in large part to the blade’s edge being essentially straight and level.
    My friends like it when I try out new knives, because they get to take a break while I prep. But I made out: they made me enough green curry with shrimp and squid to last me for a week!
    One of the chefs picked up the Nakiri after I prepped all this and looked it over closely. And then he ran the edge over his arm, cleanly shaving off all the hair in its path. And then, he pulled a hair from his head and “whittled” it with the knife. That, my friends, is one scary sharp edge.
    Edge retention? Well above average.
    The one thing you need to know is this is NOT a stainless steel blade. It will rust if not cared for properly. Care is simple. Wash with dish soap and hot water IMMEDIATELY after work. Towel dry it. Then apply a few drops of the included oil to the blade. That’s it. The knife is ready to put in its saya, to keep it, and members of your household safe. Make sure you order one with your knife. It’s an inexpensive item, but worth its weight in gold.
    To sum up, this is a superior knife. It requires a little extra care to keep it looking and performing well. If you do that, this knife will become a family heirloom (or if you are a working professional, an essential tool of your trade). Take good care of this Nakiri, and it will make your prep work a breeze.

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