Kurosaki Nakiri Gekko 165mm (6.5")

Yu Kurosaki

Kurosaki Nakiri Gekko 165mm (6.5")


Only 0 left in stock

Best To Use


(click on icons for more knives)

Kurosaki Nakiri from the Gekko line is another special blade from the hands of a talented young master blacksmith Yu Kurosaki. The minimalistic, lightweight, perfectly balanced blade is treated to a high polish − hence the name Gekkō (月光) which means moonlight in Japanese. This is a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Nakiri is made for one purpose - chopping vegetables. If you prepare and cook a lot of veggies, but already have a knife for cutting meat/fish, a nakiri knife is a great choice for your needs. Recently, many nakiris find their way into home kitchens - it's a perfect knife for vegetarians and veggie lovers. The blade is 165mm (6.5").

The Kurosaki Gekko line features a traditional Japanese Oak wood handle (Wa) with 
universal, octagonal shape that comfortably fits in the hands of both right- and left-hand users. The whole handle is made of one piece of wood (without a ferrule). 

Hitachi’s HAP-40 steel fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.

This steel is heat-treated to an incredible 65-66 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.

COMPOSITION: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).

The steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel − also known as san-mai clad. 

 Read more on Blade construction: Lamination.

It has a double bevel (symmetrical) blade (50/50). The blade is convexly sharpened.

Hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished (also called migaki) blade. 

 Read more on Blade construction: Blade finish.

About Yu Kurosaki:

Yu Kurosaki is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.

Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.

☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!

Here's a short video of Kurosaki's workshop:



Blade shape: Nakiri
Steel type: HAP-40
Hardness (HRC scale): 65-66
Overall length: 310mm (12.2")
Blade length:
165mm (6.5")
Blade height:
50mm (2")
Spine thickness: 2mm (0.08")
Weight: 175g (6.2 oz)
Handle length: 123mm (4.8")
Handle type / wood:
Japanese / Oak
Blacksmith: Yu Kurosaki

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.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.