Nakiri - Kurouchi Finish - Yasugi Steel
A 16.5 cm nakiri (菜切), the classic Japanese vegetable knife, from the Kanematsu (兼松作) line of Japanese steel knives.
The straight edge and squared tip meet the cutting board along their whole length, which suits push and pull cuts through vegetables rather than rocking, and the tall blade lifts what has been cut.
Each blade is made by hand, using the methods of Japanese sword making: fire forging, quenching for hardness, and tempering for toughness. The nakiri is a standard line in professional kitchens.
The blade is Yasugi steel, sharpened on both sides, with a kurouchi (blacksmith) finish - a dark upper blade and a bright ground edge. The signature 兼松作, made by Kanematsu, is cut into its face, and the knife comes in a red box confirming it as handmade.
Specifications:
- Blade length: 16.5 cm
- Overall length: 315 mm
- Spine: 3.2 mm
- Steel: Yasugi steel (安来鋼3号), carbon steel
- Edge: double bevel
- Weight: 180 g
- Box: red gift box
- Origin: Made in Japan
Care instructions:
Yasugi steel is named after Yasugi in Shimane Prefecture, where it is made today. The region has made steel by traditional tatara ironmaking since ancient times, and Yasugi was the port it was shipped from. The Yasugi steel in this knife is a carbon steel, not stainless, so it will rust if it is left wet.
Hand wash and dry the knife straight after use; do not put it in the dishwasher or leave it wet. If it will be stored for a while, a light wipe of oil protects the blade. Use a wooden or soft plastic board, and do not use it on bones or frozen food.
Wipe the blade clean straight after cutting acidic foods such as citrus, tomatoes or onions, even in the middle of cooking. With use the steel will darken to a patina, which is natural and helps protect it.
Light rust spots can be removed with a rust eraser or a little cleanser.
When oiling the blade, use camellia oil or another mineral oil, which dries slowly. Store the knife dry, with the edge protected, rather than loose in a drawer.
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Curated by Niigata’s renowned culinary trading house, Ebematsu Shoji (EBM), the Kanematsu range offers traditionally forged workhorse knives for cooks who value an elite edge over sterile polished steel.