• Masashi Kuroshu Nakiri 165mm from Masashi Yamamoto
  • Masashi Kuroshu Nakiri 165mm from Masashi Yamamoto
  • Masashi Kuroshu Nakiri 165mm from Masashi Yamamoto
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Masashi Kuroshu Nakiri 165mm

Masashi Kuroshu Nakiri 165mm

$691.00 CAD
$691.00 CAD
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Owned & Operated in Canada Ships from Calgary
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À propos de Masashi Kuroshu -

Le cœur de cette lame est fait d'acier SLD dur, plaqué dans de l'acier inoxydable plus souple, et, grâce à son incroyable savoir-faire et à son génie de la forge, Masashi-san l'a poussé à la limite absolue de la dureté. En fait, cela signifie que ses couteaux restent affûtés beaucoup plus longtemps que ce que cet acier le permettrait normalement, mais ne sont pas aussi fragiles que la plupart des aciers de cette catégorie. Le meilleur des deux mondes !

Il donne également aux lames un tranchant spécial, rendant l'arrière un peu plus robuste pour hacher et la pointe plus fine pour le travail délicat. Le manche japonais léger en « wa » complète parfaitement cette magnifique lame et donne au couteau un équilibre vers l'avant qui rend la coupe super amusante.

Après s'être formé avec son frère chez Yoshikane, puis s'être lancé seul, Masashi Yamamoto poursuit sans relâche la création d'un couteau parfait en utilisant les techniques traditionnelles transmises dans sa famille et augmentées par une compréhension moderne de la métallurgie. C'est aussi un dur à cuire certifié, forgeant en tongs et allumant des cigarettes sur de l'acier chauffé au rouge comme un héros de film d'action des années 80.

À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisé dans la cuisine occidentale, la lame plate du Nakiri est destinée à la coupe de légumes par poussée/traction. Étant donné que tout le bord plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon sont toujours connectés comme une poupée en papier après que vous ayez "fini" de les couper. Pour vraiment comprendre l'incroyable efficacité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon votre première nuit avec le couteau. La facilité de hachage vous épatera.

Shape Nakiri
Blade Length 165 mm |
Blade Height 52 mm
Thickness 3 mm
Weight 156 g
Steel Type SLD Semi-Stainless Steel avec Habillage en Acier Inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Ovale Châtaigne brûlée Collier en corne de buffle d'eau - Made in Japan
Knife Line Masashi Kuroshu
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime 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: GSMANDWCSLD165NA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Masashi Kuroshu Nakiri 165mm

  • Masashi Kuroshu Nakiri 165mm from Masashi Yamamoto

    Nakiri

    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. 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.

  • Masashi Kuroshu

    Masashi Kuroshu

    Explore the whole knife line  

  • Masashi Yamamoto - Blacksmith

    First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. 
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  • Great Customer Service
  • Satisfaction Guaranteed
  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 5.0 / 5 from 24 reviews.

AI Generated Review Summary

The Masashi Kuroshu Nakiri 165mm knife features a flat blade designed for efficient vegetable chopping, with a razor-sharp edge and a lightweight handle for a balanced cut. The knife's unique design and superior sharpness make it a standout tool for kitchen tasks. The blade's durability and balance enhance the overall cutting experience.

Summary topics

  • Blade Sharpness (67%): A substantial number of customers loved the knife, describing it as amazing, sweet, and the best they've ever owned.
  • Cutting Efficiency (24%): Customers keep praising the amazing and sharp cutting knife that is sharp as a razor and fun to use.

Review topics: ["looks","staff","knife","nakiri","cuts","shop"].

Review highlights

  • "This knife not only looks absolutely exquisite it is sharp as a razor and fun to use." — John W.
  • "Amazing Knife, outstanding store, fantastic staff." — Richard A.
  • "This nakiri is a work of art as well as an excellent vegetable knife." — Todd B.

Reviews

Beautiful knife

"Absolutely stunning piece. Finish is amazing and cuts so smooth. Definitely will be purchasing another piece by Masashi-san!"

— Wesley K. (5/5)

"What an amazing looking and cutting knife. I can’t wait to make more things with it."

— Jesse (5/5)

Just perfect

"A little heftier than other Nakiri in this size. I love that about it. Cuts like a dream and could not be more beautiful. Stoked!!!"

— Hill B. (5/5)

Exceeds expectations

"You don't know what you're missing if you never have it. But once you try it, you'll wonder what took so long to make the plunge. This Masashi Kurushu is comfortable to hold, sharp as heck, cuts easily, makes insane shave cuts, and is a piece of art to boot. If you're gonna splurge, this is it. Joined my others and I'm set for life now."

— Ed k. (5/5)

Such a great knife.

"Purchased 3 more and what a great knife shop! We travel from Saskatoon and it’s always a must stop."

— Wayne H. (5/5)

Sweet knife

"This is my first Nakuru and I absolutely love it. A dream to cut with."

— Chris R. (5/5)

Amazing knife

"So excited to finally have a great knife!"

— Ella S. (5/5)

Exceptional knife and service

"Did know I needed this knife. Absolutely a must, makes chopping vegetables a breeze."

— Yoav K. (5/5)

Best knife I've ever owned

"Beautiful, comfortable, well balanced, cuts through vegetables like they weren't even there. What's not to love?"

— Jacob M. (5/5)

This knife… oh man this knife

"This is my first Japanese knife and after endless research and recommendations from staff and friends, I decided on a Masashi Yamamoto Nakiri knife. This was no chump change and took a divot out of my bank account, but I have zero regrets. It is so beautiful to look at and using it is a treat. I love the Nakiri shape and this knife is everything I wanted it to be. Hard to compare it as it’s my first knife, but I would buy it again if I had to. Also, I bought this after taking the knife sharpening class so I got a little discount and credit to my order! I would highly recommend doing that as it practically pays for the class!"

— Everett S. (5/5)

Q&A