Kajiwara Nakiri Blue 165mm (6.5")
Nakiri is a traditional Japanese vegetable cleaver. It is often underutilized in the Western kitchen, yet its flat blade allows much faster and more accurate processing of large amounts of vegetables at once. Its shape is also handy for scooping up our handiwork and tipping it into a pot or pan.
A nice distal taper with a thin tip enables ease of use, while the classic look of this knife will fit any kitchen, a professional or home one. The knife feels nicely balanced in hand which makes it very fun and gratifying to use. Forged from Aogami #1 or Blue Paper #1 steel, this blade, even with minimal maintenance, will take a steep edge and hold it for longer than a comparable European stainless-steel knife.
The steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth.
❗ Note: Due to specific requirements of professional chefs, the blade is not fully sharpened in the last step of polishing, but rather to around 80% of its full sharpness. This is still very sharp, but if you wish the blade to be surgically thin, please let us know and we will be happy to sharpen it for you.
Kajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging and the experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.
Blade shape: Nakiri
Steel type: Aogami #1
Blade construction: San-mai / Kuro-uchi, kasumi
Hardness (HRC scale): 62-63
Overall length: 310mm (12.2")
Blade length: 165mm (6.5")
Blade height: 52mm (2.0")
Spine thickness: 2.1mm (0.1")
Weight: 160g (5.6 oz)
Handle length: /
Handle type / wood: Japanese / Rosewood
Kanji on the blade:
Blacksmith: Tsutomu Kajiwara
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ 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. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
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.