Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
Custom Kuro-uchi Nakiri Takefu 165mm (6.5")

Yoshida Hamono

Custom Kuro-uchi Nakiri Takefu 165mm (6.5")


Only 1 left in stock

Yoshida Hamono Kuro-uchi Nakiri Takefu 165mm blade paired with our SharpEdge stabwood custom handles.

The "Nakiri Takefu" Blade is 4 mm wider than the "Kyusu" blade and doesn't have the curve at the top of the blade. The blade is straight from the heel to the end of the blade which makes it an excellent knife for chopping vegetables on a cutting board!

Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. The blade is forged in SUJ-2 steel, which offers incredible capabilities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.

We chose a universal, octagonal shape that comfortably fits the hands of both right- and left-hand users. It offers a firm grip for easy and comfortable use.

Handles are made of natural maple wood, which undergoes a special procedure of stabilization with resin. This ensures a long service life of the handle. During this process of stabilization, a color pigment is added which penetrates the wood in different ways, creating unique patterns. This makes every handle one-of-a-kind.

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

Steel type: SUJ-2

Hardness (HRC scale): 63-64

Overall length: 270mm (10.6")

Blade length: 165mm (6.5")

Blade height: 54mm (2.1")

Spine thickness: 2.3-1.7mm (0.1")

Weight: 125 g (4.4 oz)

Handle length: 128mm (5.0")

Handle type / wood: Japanese / Maple burl stabwood

Kanji on the blade: 特製 Tokusei / specially made product by Yoshida Hamono

Blacksmith: Yoshida Hamono

Location of the smithy: SAGA CITY / Saga Prefecture / Japan

→ Use a wooden, plastic or rubber cutting board. On no account don’t use them on glass, ceramics, marble or steel.
→ Don’t leave your knives in the sink. Wash each knife by hand.
→ Don’t wash your knives in the dishwasher. The heat can damage the handles, edges can chip, and humidity inside the dishwasher can corrode the blade.
→ After use, wash the knives and wipe them dry.
→ When not in use, blades should always be protected so they don’t come into contact with other kitchen utensils. We recommend using a magnetic rack, knife blocks, especially designed drawers or using protective sheaths or sayas made of wood or leather. 
→ A knife is a tool intended for specific use. Don’t use it for any other purpose: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ Kitchen knives are meant for preparing food. Use the right knife for the task at hand – a small paring knife intended for delicate work won’t do well if you’ll try to chop bones with it.

Knife sharpening is not a difficult task. We are big supporters of the idea that everyone should learn how to sharpen a knife. Check out our step-by-step Knife Sharpening Video Guide for Beginners.

Contrary to common belief, a honing rod or butcher’s steel is not used to sharpen the blade, but to straighten it. It straightens the tip of the blade for microscopic realignment and removal of blade deformations.

→ Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Traditional Japanese steels can, due to their low chromium (Cr) content, discolor and take a patina through use as they oxidize. The knife is the most sensitive when it is still new and a patina had not developed yet, but later patina will protect it and make it more resistant. These types of knives require a touch more care and we recommend you follow the steps below:

→  Wipe it regularly with a clean and dry cloth (you can also do this during use).
→  After use, make sure you rinse it with lukewarm water and wipe it dry.
→  Gently coat it in Ballistol or Camellia oil or plain refined sunflower oil.
→ You can store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust as the former protects the blade, while the latter causes corrosion and deterioration of material. It is produced by the oxidation of steel surface and this process is even quicker if a knife comes into contact with various acids. You can recognize a patina by its characteristic colors: first you see golden yellow that changes to deep blue, which then transforms to purple and, in the end, to gray that darkens over time. If you notice red dots of rust, you should remove them.

→ For an in-depth information about patina, read our dedicated post on patina.

We paired this blade with our traditional custom-made maple burl handles in four different colors

select your favorite

→ TOKYO NIGHT: The color of these handles varies from light to dark grey, with soft or deep hues of red and swirls of cream.

→ OKINAWA REEF: A soothing, emerald green color named Okinawa Reef. It feels like immersing your hand in shimmering coastal waters during summer.

→ KYOTO SUNSET: It feels like holding something smooth and warm in your hand – a glow in the sky at sunset or a burst of bright autumn color.

→ TOTTORI SAND: A sandy brown color named Tottori Sand. Inspired by the infinitely swirly Tottori sand dunes found in the western part of Japan.

If you like a particular color hue, please contact us before placing an order.

Still doubting which type of Japanese knife should best fit your needs?


We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

Take the quiz



Your knives deserve some care and a new edge. Head over to our knife sharpening service and place the order (minimum 3 knives). We’ll take care of everything else.

☝️ We are located in Slovenia (EU-member state). Due to costly customs procedures we can only accept knives from within the EU.

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