Kanetstune Kodai-Kuro-Uchi 2.0 Nakiri 165mm
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Magnolia Wood
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: ~54mm
Spine Thickness: 5mm spine tapered to 1.25mm
Weight: ~145g
Handmade in Japan for our 2.0 lineup, this Nakiri is built for those who appreciate traditional steel, feel, and character over factory perfection. Forged from Aogami Blue #2 carbon steel with a soft iron cladding and finished in a raw Kurouchi, it delivers a strong, precise edge that’s made to work.
With a 5mm spine at the heel tapering down to 1.25mm at the tip, the knife carries a forward balance that feels natural in a pinch grip and gives it solid power through vegetables. The magnolia wood handle is pressure-fitted using heat, a traditional method that can sometimes leave small crevices around the tang. This is normal and doesn’t affect performance. A bit of beeswax from time to time will keep everything sealed and protected.
These knives are not polished to perfection, nor are they perfectly straight down to the micron and that’s the point. They’re handmade tools with a more rustic finish, built to perform without inflating the price. If you’re looking for something ultra-refined and cosmetic, this isn’t it. But if you want high-end steel, a traditional look, and a knife that simply gets the job done, this is exactly where it shines.
The Nakiri profile is known for its tall, flat edge, making it ideal for chopping vegetables with clean, full contact on the board. It excels at push and pull cuts, and the added height keeps your knuckles clear while giving you more control. For many cooks, it becomes a go-to for anything plant-based in the kitchen.
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Magnolia Wood
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: ~54mm
Spine Thickness: 5mm spine tapered to 1.25mm
Weight: ~145g
Handmade in Japan for our 2.0 lineup, this Nakiri is built for those who appreciate traditional steel, feel, and character over factory perfection. Forged from Aogami Blue #2 carbon steel with a soft iron cladding and finished in a raw Kurouchi, it delivers a strong, precise edge that’s made to work.
With a 5mm spine at the heel tapering down to 1.25mm at the tip, the knife carries a forward balance that feels natural in a pinch grip and gives it solid power through vegetables. The magnolia wood handle is pressure-fitted using heat, a traditional method that can sometimes leave small crevices around the tang. This is normal and doesn’t affect performance. A bit of beeswax from time to time will keep everything sealed and protected.
These knives are not polished to perfection, nor are they perfectly straight down to the micron and that’s the point. They’re handmade tools with a more rustic finish, built to perform without inflating the price. If you’re looking for something ultra-refined and cosmetic, this isn’t it. But if you want high-end steel, a traditional look, and a knife that simply gets the job done, this is exactly where it shines.
The Nakiri profile is known for its tall, flat edge, making it ideal for chopping vegetables with clean, full contact on the board. It excels at push and pull cuts, and the added height keeps your knuckles clear while giving you more control. For many cooks, it becomes a go-to for anything plant-based in the kitchen.
Description
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Magnolia Wood
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: ~54mm
Spine Thickness: 5mm spine tapered to 1.25mm
Weight: ~145g
Handmade in Japan for our 2.0 lineup, this Nakiri is built for those who appreciate traditional steel, feel, and character over factory perfection. Forged from Aogami Blue #2 carbon steel with a soft iron cladding and finished in a raw Kurouchi, it delivers a strong, precise edge that’s made to work.
With a 5mm spine at the heel tapering down to 1.25mm at the tip, the knife carries a forward balance that feels natural in a pinch grip and gives it solid power through vegetables. The magnolia wood handle is pressure-fitted using heat, a traditional method that can sometimes leave small crevices around the tang. This is normal and doesn’t affect performance. A bit of beeswax from time to time will keep everything sealed and protected.
These knives are not polished to perfection, nor are they perfectly straight down to the micron and that’s the point. They’re handmade tools with a more rustic finish, built to perform without inflating the price. If you’re looking for something ultra-refined and cosmetic, this isn’t it. But if you want high-end steel, a traditional look, and a knife that simply gets the job done, this is exactly where it shines.
The Nakiri profile is known for its tall, flat edge, making it ideal for chopping vegetables with clean, full contact on the board. It excels at push and pull cuts, and the added height keeps your knuckles clear while giving you more control. For many cooks, it becomes a go-to for anything plant-based in the kitchen.
