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Nakiri Knife (175mm)
Nakiri Knife (175mm)
Nakiri Knife (175mm)
R 1,480

Nakiri Knife (175mm)



Only 5 left in stock

  • Model no.: n/a
  • Blade Steel: Aogami #2 (blue paper steel) with stainless steel cladding
  • Blade Finish: Nashiji (pear skin) finish
  • Blade Length: 175mm
  • Handle: D-Shape magnolia with buffalo horn ferrule

This large 175mm nakiri has no maker's branding, but is manufactured by the renowned Tadafusa factory. It offers exceptional value-for-money as a forged Japanese knife at an entry level price. The blade is blue paper steel #2 with nashi-ji (pear skin) finish and stainless cladding. The handle is D-shaped magnolia wood with a buffalo horn ferrule. The size is the larger 175mm blade length, compared to the Azumagata style's 155mm. It is packaged in a cardboard box with "Cooking Knife" written in kanji.

Aogami (blue paper steel) is a premium carbon steel with added tungsten (for edge retention) and chromium (for rust protection). It provides a balance between a carbon steel cutting edge and protection against rust on the blade surface.

nakiri is a Japanese vegetable knife with a thin blade and double bevel. It is the predominant Nishigata shape and is 175mm long with a straight cutting edge. It is used to cut in a push motion and has a beautiful nashiji (pear skin) finish. The handle is made of D-shaped magnolia wood, with a buffalo horn ferrule. While the D-shape works best for right handed cutting, the blade is double bevel and it can be used if left handed.

Please note: Since the knife has a carbon core blade, it must still be maintained with care. Wash by hand with warm soapy water after use and ensure it is dry with cloth and paper towels. Japanese knives need a bit more care and in return offer years of cooking pleasure.



Sanjo in Niigata Prefecture is a well known hub in Japan of blacksmith factories and hardware manufacturing businesses. Its blacksmith tradition goes back to 1635.

The founder of Tadafusa - Torasaburo Sone - started Tadafusa in 1948 and, by using the techniques of the region, began making sickles, short swords, kitchen knives and hand-forged metal scales. Over time, Tadafusa became renowned especially for fishing knives, kitchen knives and soba knives.

Now in its third generation under the leadership of Tadayuki Sone, Tadafusa has introduced many contemporary elements to its knife ranges, including partnering with industrial designers like Fumie Shibata for the Hocho Kobo range and Yusuke Seki for its knife showroom. As a result, Tadafusa has won a number of Good-Design Awards and in the words of the company "have been continuing taking great effort to create the hand-forged knives that customers really desire for with the demands of the present age.

Tadafusa knives are ideal for serious home cooks as well as professional chefs and come in different blade types and wooden handle finishes. They have pioneered a process of carbonising wood handles to improve the antibacterial properties.

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