Tosa Nakiri 165mm Yasugi Shirogami No. 1 Kurouchi

Old stock – item stored for a long time. If you are looking for a flawless item in its original packaging, please refrain from purchasing.

This Japanese kitchen knife of the Nakiri type is a traditional tool designed primarily for working with vegetables. It originates from the Tosa region and is manufactured under the Anrai brand, utilizing authentic blacksmithing techniques.

The blade is made from premium Yasugi white steel (Shirogami no. 1) – a carbon steel known for its exceptional sharpness and edge retention. The blade surface features a traditional kuro-uchi finish (forged black surface layer), which emphasizes the authentic Japanese character of the knife.

The Nakiri shape is characterized by a thin, wide blade with a straight edge and a square tip. It is ideal for chopping, mincing, and julienning vegetables – precise and efficient cuts without crushing ingredients.

The knife is supplied without a box, which is reflected in the favorable price. Suitable for both home and professional use.

Knife Category

Knife Category: Kitchen knife
Knife Type: Nakiri (Japanese vegetable knife)
Country of Origin: Made in Japan

A Nakiri is a traditional Japanese knife with a flat, wide blade and a straight edge – designed specifically for precise vegetable cutting.

Knife Specifications

Overall length: approx. 310 mm
Blade length: approx. 165 mm
Blade height: approx. 45–50 mm
Blade thickness: approx. 1.5–2.0 mm
Weight: approx. 130–150 g
Sharpening: double-bevel (for right-handers and left-handers)

Materials Used

Blade core: Yasugi white steel (Shirogami no. 1)
Blade surface: Tosa kuro-uchi (forged black layer)
Handle: traditional Japanese design (material may vary per piece)

Blade Features

Yasugi white steel allows for exceptional sharpness and long edge retention.
The Kuro-uchi surface protects the blade and gives the knife an authentic blacksmith's appearance.
The thin and wide blade ensures precise and clean cuts without crushing ingredients.

Recommendations for New Knives

The knife is supplied sharp and ready for use.
For maximum performance, fine finishing sharpening on a whetstone can be performed.

Knife Maintenance Recommendations

After each use, rinse the knife immediately and dry it thoroughly.
Carbon steel is not stainless – rust or patina may form if not dried sufficiently.
We recommend occasional light oiling of the blade for protection during extended storage.

Warning

Not suitable for dishwashers or dryers – may damage the surface and handle.
The knife is not intended for cutting bones or hard ingredients.
Do not use the knife for prying or other activities beyond cutting.
Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.