Etsu Village Hammered Nakiri 165mm (6.5")
Best To Use
(click on icons for more knives)
Nakiri - Japanese knife made to serve one purpose - cutting veggies! Nakiri knives are known to have thin and wide blades so they can easily slice through all kinds of vegetables. This Nakiri, from the master sharpener and blacksmith Masutani, is no different. Suitable for everyone who chops a lot of vegetables, either at home, cooking school, or at work.
The core of this Nakiri is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, Hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers satisfying edge retention and is easy to resharpen.
This Nakiri was fitted a yo-style, Western-type handle made of mahogany wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with Wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.
Overall, knives from Mr. Masutani offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives. These knives will fit well into the hands of student chefs, and will also make a great gift (just don’t forget to add a coin with your present).
☝️Extra trivia: Etsu village refers to the “village” of four Japanese cities, Fukui, Ishikawa, Toyama and Niigata, known for their knife making history. In Japanese, Etsu also means happiness, or better, self-satisfaction.
Hardness (HRC scale):
|Blade length:||165mm (6.5")|
|Overall length:||293mm (11.5")|
|145mm (5.1 oz)|
|Handle type / wood:||Western / Mahogany|
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.