Hayate Hinoura Kurouchi Black-Forged Blue Steel Stainless Clad Nakiri Vegetable Knife
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Stainless-Clad Care
This knife is made with stainless cladding over a high-carbon core. The cladding resists rust, but the exposed core at the edge can still discolor or rust if not kept dry and properly maintained.
- 63 HRC
- Yes, except along the knife's edge
- Free Magnolia Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This knife's cladding resists stains, though the exposed high-carbon edge can still discolor or rust without regular care.
Saya Cover
This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications
Blade
- Knife Type
- Nakiri (Vegetable Knife)
- Primary Use
- Vegetable cutting
- Blade Metal
- Blue Steel #2
- Grade
- Kurouchi
- Construction
- Clad (San Mai)
- Blade Hardness
- 63 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Kurouchi
- Stain Resistant
- Yes, except along the knife's edge
Handle
- Handle Material
- Stabilized Maple Burl
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
The Hayate Hinoura Nakiri is a 7" (180mm) flat-edged vegetable knife: its straight profile meets the board along its full length, so cabbage, leeks and squash are cut through in one push without accordion cuts. A Blue Steel #2 core at 63 HRC sits inside stainless cladding with a kurouchi black-forged finish, on an octagonal stabilized maple burl handle with a water buffalo horn bolster and a saya cover.
This 180mm Nakiri brings the format to the Hayate Hinoura line: a straight, flat-edged vegetable knife ground for full-blade contact with the cutting board, so herbs, roots, and other vegetables release cleanly with each cut instead of sticking to the blade.
Each knife is complemented by a handcrafted Octagonal Stabilized Maple Burl handle with water buffalo horn bolster (color varies), designed for comfort and usability for both left- and right-handed users. To enhance the knife's protection and aesthetics, it comes with a Magnolia wood Saya Cover, providing easy and safe storage. Whether you're dicing fresh produce from a farmer's market or carving a roast chicken from the oven, even the simplest culinary tasks are elevated with a handcrafted knife that seamlessly combines beauty and functionality.
The knife features a stainless steel cladding that ensures durability and resistance to corrosion while retaining a sharp edge. The Blue Steel core is renowned for its exceptional sharpness and edge retention, making it ideal for professional chefs who demand precision in their cuts. However, while most of the blade is stainless steel, the exposed Blue Steel edge may rust if not properly cared for. It is recommended that chefs regularly dry and oil the blade after use to prevent oxidation.
Elevate your culinary experience with the Yoshihiro Kurouchi Stainless Clad Knives, complemented perfectly by the Custom-Cut Saya Knife Cover—where traditional craftsmanship meets modern innovation for a knife that is both exquisite and practical.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.