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Japanese nakiri vegetable knife with dark cocobolo handle and silver steel blade edge
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  • Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle
  • Japanese nakiri vegetable knife with dark cocobolo handle and silver steel blade edge
  • Japanese nakiri knife blade close-up with dark collar and silver edge
  • Japanese nakiri vegetable knife with cocobolo handle and wide steel blade with textured finish
  • Japanese nakiri knife with curved spine, dark handle, and silver textured steel blade
  • Japanese nakiri knife blade with dark collar and silver steel surface
  • Japanese nakiri vegetable knives with cocobolo handles and textured silver blades (2-pack)
  • Japanese nakiri knife with cocobolo handle and silver blade, black bolster
  • Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle
Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

SKU:
MTNA165CH
$219.99
$219.99
Blade Length 6.5" (165mm)
Optional Saya Cover

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

63 HRC
No
Optional Magnolia Saya Cover

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife does not automatically come with a saya cover included. Adding one with your order lets us shape it to this exact blade, a fit no aftermarket cover can match. A saya purchased separately later is cut to standard dimensions rather than this specific blade, so the fit is left to chance.
Full Specifications

Blade

Knife Type
Nakiri (Vegetable Knife)
Primary Use
Vegetable cutting
Blade Metal
White Steel #2
Grade
Nashiji
Blade Hardness
63 HRC
Blade Edge Type
Double Bevel
Blade Finish
Nashiji
Stain Resistant
No

Handle

Handle Material
Cocobolo
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Crafting knives of such exceptional performance and beauty with steel of this caliber requires an extraordinary level of skill, reflecting the mastery of our artisans. One of the most popular knives among cooks today is the Nakiri, a Japanese vegetable knife known for its double-edged flat blade. This design allows the entire edge to make full contact with the cutting board with each stroke, making it perfect for chopping. The Nakiri's thin and flat edge ensures a full cut with minimal vegetable sticking.

This series is forged by our master artisans with great care, combining White Steel #2 (HRC 63) with iron to create a rustic Black-Forged Kurouchi finish. This carbonized coating, formed during heat treatment, provides the blade with a unique aesthetic and added character. The knife is complemented by a traditional octagonal-shaped handle, handcrafted from wood and paired with a water buffalo horn bolster.

From dicing fresh produce to carving a roast chicken, even the simplest tasks are elevated with a handcrafted knife that combines beauty with functionality.

Sharpening and honing should be done with whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods.

Recommended to purchase with Custom-Cut Saya Knife Cover Sheath
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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