|Blade Length||165 mm|
|Blade Height||52.8 mm|
|Blade Thickness Above Heel||2.7 mm|
|Steel Type|| SLD Semi-Stainless Steel
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|Handle||Wa (Japanese) Handle - Octagon Red Ebony Water Buffalo Horn Collar|
|Knife Line||Masashi Kokuen|
|Made in||Tsubame-Sanjo, Niigata, Japan|
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About the Shape - 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 you're “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.
About Masashi Kokuen - Masashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.
‘Kokuen’ 黒煙 translates to ‘black smoke' references to the smoke and ash from his forge, in addition to the tobacco smoke and ash from Masashi-san’s trademark cigarettes, always present in his mouth while forging. This knife is also made, Masashi's consistently favourite steel SLD, which he takes to an extreme 63-64 Rockwell hardness.
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*Konro Grills and some other larger items are excluded from the free shipping offer.
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