Masashi Yamamoto


Masashi Koi Nakiri 165mm

The modern kin of my very first Japanese handmade knife, the Yoshikane Tsuchime, the Masashi VS1 nakiri is the unsung hero of the bunch. Semi-stainless VS1 steel, which has a higher carbon content than full stainless steel, in the core, wrapped in sexy tsuchime (hammered) finish stainless steel, this line is produced by one of our all time favorite blacksmiths, Masashi Yamamoto. A lone wolf in the blacksmith world, Masashi-san does it all: forging, sharpening, handles, you name it, he did it. By himself. Unparalleled quality control if you ask me.

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.

Knife Shape Nakiri
Blade Length 165mm
Blade Height 52mm
Steel Type VS1 Semi-Stainless Steel
Rockwell Hardness 60:62
Handle Wa (Japanese) Handle, Oval Chestnut wood handle with black pakka wood collar
Blacksmith Masashi Yamamoto
Knife Line Masashi Koi

Care Instructions

Care for stainless 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.
  • 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.

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