Masakage Mizu Nakiri 165mm

In love with this knife? So are we! If it isn't in stock online, it very likely is at one of our stores. We would love to find it for you. You can call us toll-free at (1-888-669-6168) or send us an email at sales@knifewear.com We'd be happy to answer any questions, and get you cutting with this sexy blade.
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Nakiri:
A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after your “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

Knife Shape: Nakiri
Blade Length : 165mm
Steel Type: #2 Aogami (Blue carbon) Steel clad
Rockwell Hardness: 61:63
Handle Shape: Oval
Handle Material: Handle Material Cherry wood handle with plastic collar
Blacksmith: Katsushige Anryu
Knife Line: Masakage Mizu
Care for fully carbon steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • This knife fully carbon steel, meaning the who blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

City In stock?
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Edmonton Out of Stock
Ottawa Out of Stock
Vancouver Out of Stock