• Masashi Shiroshu Nakiri 165mm from Masashi Yamamoto
  • Masashi Shiroshu Nakiri 165mm from Masashi Yamamoto
  • Masashi Shiroshu Nakiri 165mm from Masashi Yamamoto
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Masashi Shiroshu Nakiri 165mm

Masashi Shiroshu Nakiri 165mm

$617.00 CAD
$617.00 CAD
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About Masashi Shiroshu - 

Regardez ce couteau ! Il est si beau. J'ai toujours qualifié les lames aussi esthétiques d'œuvres d'art fonctionnelles, car ce sont avant tout des outils destinés à être utilisés. Le manche simple et élégant contraste parfaitement avec la lame époustouflante et confère au couteau une légèreté tout en confiance, exactement comme j'aime mes couteaux de cuisine.

Masashi-san a fabriqué ce couteau à partir d'un acier phénoménal appelé SLD, qu'il peut pousser aux limites absolues de la dureté grâce à son génie en coutellerie et à quelques techniques top secrètes. Il aiguise ce couteau avec son tranchant unique, rendant la partie arrière un peu plus résistante pour hacher et la pointe plus fine pour les travaux délicats.

D'abord formé avec son frère à Yoshikane, puis s'étant lancé seul, Masashi Yamamoto poursuit inlassablement 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 vrai dur à cuire, forgeant en tongs et allumant des cigarettes sur de l'acier rougeoyant 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 conçue pour le hachage par poussée/traction des légumes. Puisque tout le tranchant 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 reliés comme une poupée en papier après que vous ayez "fini" de les couper. Pour vraiment comprendre la génialité 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
Maintenance Level
Blade Length 165 mm |
Blade Height 52 mm
Thickness 3 mm
Weight 168 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Pagode Collier en corne de buffle d'eau
Knife Line Masashi Shiroshu
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: MASD165NA

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Overall rating: 5.0 / 5 from 22 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","craftsmanship","staff","handle","edge","feels","knife","blade","artwork","profile","nakiri","cuts"].

Review highlights

Reviews

What an Incredible Knife!

"I have a small collection of knives from Knifewear with a mix of three different blacksmiths. This Nakiri though is bar far the most incredible knife in my collection. The Damascus work on the blade is stunning, the handle is super comfortable, and the balance of this knife is far superior than most of my collection. On top of the amazing quality of the steel and craftsmanship, it looks absolutely beautiful. The edge on this blade makes cutting through dense vegetables like cutting through water! And finally, the company itself. Knifewear's team in Edmonton are the most knowledgeable about the blacksmiths they buy from, they're all very welcoming, and the atmosphere feels like it is staffed with a really good team. Thanks again, Knifewear, for continuing to foster my appreciation of quality knives!"

— Jason T. (5/5)

Beyond Pleased with this Nakiri

"This is my first Japanese knife. After a few years of waiting, and after bugging the EXCELLENT and knowledgeable customer service team many times, I finally decided to go ahead with this Nakiri. After doing much research and saving, I'm glad I purchased this. No regrets whatsoever. We chop an insane amount of veggies at home as we both cook several nights a week. We chop veggies more than cutting anything else for prep. This knife is beautiful, incredibly sharp, and arrived from Canada to my home in the States at light speed. I can't wait to use it for years to come! The handle is ergonomic and comfortable, and the steel is immaculate quality. I'm already saving up for the next one. Knifewear has totally made a longtime customer in me, and this knife's performance is out of this world. Well worth every penny for the at-home cook."

— Tyler (5/5)

Veggie Magic

"This knife actually makes me look forward to veggies! It's such a treat to use that I inevitably prep more than are required! The fact that it's drop dead gorgeous is a bonus."

— Anthony W. (5/5)

One Knife To Rule Them All

"I almost wish I hadn't received this knife as a gift for my birthday - it has ruined my desire to use any of my other Japanese knives! From finish and handling to sharpness and utility, it excels at EVERYTHING. For all you pinch-grippers, the way Masashi knives curve at the hilt and cradle your index finger perfectly make all other knife shapes feel inferior. This is well worth the high price tag because you are essentially buying artwork - timeless and functional artwork that you can enjoy every day for the rest of your life."

— Charles (5/5)

Amazing craftsmanship

"Very sharp with a straight hard edge. The craftsmanship is absolutely amazing. You can feel the value in your hands"

— Ryan C. (5/5)

completes collection

"This Nakiri completes my collection of all the knives you ever need - Kramer 10" chef's, paring, offset bread and boning knife. All vegetables are now in jeopardy, razor edge not to mention beautiful damascus steel patterning."

— Neil C. (5/5)

Finally a nice everyday knife that is durable and amazing

"I went in just to look, but the knife expert Owen showed me a few beauties and I just could not resist the Masashi Shiroshu Nakiri once I held it. Was great they brought out a few tomatoes for me to try on as well. I was a bit skeptical at first as I never use my Miyabi knifes since they feel too fragile, but this knife is robust, sharp and a beauty. It looks pricey but is def good value. I use this knife everyday! Thanks for the help and suiting me up with this gem."

— Kingsley C. (5/5)

A solid 6 stars

"It’s a work of art, the finishing is immaculate. Yes, I made the obligatory onion soup (5lbs sliced in 2min 35sec … is that good?). Loving wife is sick of me asking if she needs anything chopped. But to give you an idea of how much I like to use this knife: I’ve found myself, a few times in the past couple months, pre-chopping veg that’s going in the food processor… and not a rough chop, we’re talking brunoise. Wicked sharp, and holds an edge (2months in and it’s only be introduced to the honing rod and leather strop)"

— Patrick K. (5/5)

Beautiful design and function

"This knife is so smooth and easy to use! A friend of mine let me use hers first and I was hooked, had to get one for myself. Perfect edge to slice through vegetables, even with tough skin like squash & pumpkins."

— Shelley K. (5/5)

Great purchase Feels great in

"Great purchase Feels great in the hand and zero pressure needed to get through most fruits vegetables"

— Doug M. (5/5)

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