• Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
  • Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
  • Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
  • Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
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Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm

Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm

$258.00 AUD
$258.00 AUD
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Partially because of this unique history, Suzuki-san’s kitchen knives look pretty unorthodox compared to other Japanese blades, especially his nakiris. His knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:

Thin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.

About Suzuki Uchi Hamono: Tsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.


About the Shape - A Nakiri is a vegetable knife. Underutilised 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 won't 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.
Shape Nakiri
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 56 mm
Thickness 4.7 mm
Weight 149 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Single Bevel - Right Bias
Handle Wa (Japanese) Handle - Octagon Maple
Blacksmith Tsukasa Suzuki
Made in Yamagata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: SZKW2KR165NA

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Overall rating: 4.4615383 / 5 from 13 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["finish","fit","knife","blade","nakiri","experience","edge","handle","tip"].

Review highlights

Reviews

This Nakiri and Knifewear are great.

"My first single bevel knife, and my favorite. It came with several other items that needed additional customs information. Sent them an email and they took care of it. Knifewear is the best."

— Dan (5/5)

Fun knife

"I love the rustic nature of this knife, I do find the curved tip a bit different to get used to. Leaves me wondering if I should have gotten a nagiri with a straight tip. That said the knife is very fun to use, everything glides off the blade easily. It stands out amongst the rest of the knives I have."

— Andree K. (4/5)

A little loose

"I'd like to give it a higher rating but the blade was a little loose in the handle but not a deal breaker. Interesting knife to have in a collection. I use it at home mostly, the single bevel edge is a little too delicate to have in a professional kitchen. Still a great piece, not my go to blade but I love the design and how deceptively light it is."

— Joel N. (3/5)

Single bevel

"Love this knife. Very easy to sharpen, sturdy, and it looks sharp"

— Chris H. (5/5)

Potato destroyer

"Awesome blade, does exactly what its designed to, food release like nothing else, even super grippy stuff like potatoes and cucumbers just fall right off. Been using this as my primary veg prep knife for the past month and I'm reasonably happy. Fit and finish is excellent, very well balanced, though the out of the box edge was a bit dull and I do find it wedges on carrots and firmer veg. After some time on the stone it performs much better. Very unique sharpening experience as there is no countour at the back like a traditional single bevel knife. Handle also stank out of the box and the smell would transfer to your hands, though this has lessened after use, cleaning, and waxing the handle several times. Overall a great knife with some subtle room for out-of-the-box improvement."

— Robert J. (4/5)

I was a skeptic.

"I'm surprised how much I like this knife. I thought it was all gimmicks: the funny ridge on the spine of the knife, the single bevel, the weird stabilized wood for the handle... But it is now one of my favorite knives. The food literally falls off the knife instead of stacking up on the blade. The handle is on the larger size, and I'm grateful for that. I don't like the laquer that comes on it as an anti-rust coating. I'm too lazy to strip it off, but it seems to be coming off on its own. Otherwise, I'm glad I bought this weird nakiri. Recommended."

— Scott (4/5)

One of Best knives I

"One of Best knives I own love the way it feels and handles never owned a single bevel before but would highly recommend one"

— Michael P. (5/5)

Great knife! Incredibly sharp! Best

"Great knife! Incredibly sharp! Best veggie-slicer i have used!"

— Ole K. (5/5)

fun knife

"super fun/cool knife that excels with veggies that don't normally like to release. fit and finish was not the best, which I expected and corrected to some degree. non cutting edges were very sharp/rough and needed sanding, and the cutting edge was not as sharp as I would have liked. don't buy this knife if you aren't willing to put some work in."

— jarrett l. (4/5)

This single-bevel Nakiri is a jewel

"The Suzuki Uchi Hamono single-bevel nakiri is a joy to hold and to work with. It's the first single-bevel knife in my collection -- and it's a definite keeper. I find it super amazing for working with veggies. In fact I think my knife cuts are definitely getting better because it's just such a cool, fun knife to use! There's nothing disappointing about how it looks or how it cuts. A great addition for my kitchen."

— Catherine B. (5/5)

Q&A

I picked this up because it looked interesting and wanted to try a single bevel non-slicer So how do I sharpen this. Is it a single bevel or is there a secondary microbevel on the sharpened side?
Hey there! You basically just put the knife's bevel (the silver part!) flat on the stone and sharpen. There is no secondary bevel on the right side. For the back, I'll usually try to just remove the burr with a high grit stone or a strop at a very low angle. If you're using a stone for this, just take a few strokes!
Is that a pipe back?
Hey Larry, thanks for the question. So I guess you could call it a pipe back, the maker is primarily a sickle maker, so his knives also same principle forged into them, they have thicker spines and very thin edges, like you'd find on a sickle. Let me know if I can help with anything else. - Ellie