Mazaki Kurouchi | 180 Nakiri Knife
Mazaki San is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-out knives at this present time.
- Mazaki Kurouchi Carbon Steel Japanese Knife
- Sanjo, Niigata
- 180mm Nakiri Knife
- Shirogami (White) #2, Soft Iron Clad
- Magnolia Handle with Walnut Ferrule
- Hand-Crafted in Japan
- Edge Length: 188mm |Overall Length: 338mm | Blade Height: 55mm | Weight: 215g
- Blade Thickness: (A) 4.2 (B) 2.7 (C) 1.9
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only. Actual knife is not likely pictured but will look similar of course.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Original: $274.99
-65%$274.99
$96.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Mazaki San is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-out knives at this present time.
- Mazaki Kurouchi Carbon Steel Japanese Knife
- Sanjo, Niigata
- 180mm Nakiri Knife
- Shirogami (White) #2, Soft Iron Clad
- Magnolia Handle with Walnut Ferrule
- Hand-Crafted in Japan
- Edge Length: 188mm |Overall Length: 338mm | Blade Height: 55mm | Weight: 215g
- Blade Thickness: (A) 4.2 (B) 2.7 (C) 1.9
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only. Actual knife is not likely pictured but will look similar of course.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
