Custom Kuro-uchi Nakiri Takefu 165mm (6.5")
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Yoshida Hamono Kuro-uchi Nakiri Takefu 165mm blade paired with our brand new SharpEdge stabwood Tokyo Night & Okinawa Reef 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 capacities, 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 paired this blade with our new custom maple burl handles in two different colors:
→ TOKYO NIGHT: Traditional Japanese handle with a modern twist in a dark color named Tokyo Night. The color of these handles varies from light to dark grey with soft or deep hues of red and swirls of cream. If you like a particular hue, please contact us before placing an order.
We choose 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 of the knife and makes even the most difficult tasks a breeze. The weight of the handle is suited to Japanese blades, so the knife will be evenly balanced.
Color and patterns of handles may vary from what is seen in the pictures. If you like a particular color hue, please contact us before placing an order.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
|Hardness (HRC scale):||63-64|
|Knife lenght:||270mm (10.6")|
|Spine thickness:||2.3-1.7mm (0.1")|
|Weight:||125 g (4.4 oz)|
|Handle:||Japanese / Stabilized maple|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
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.