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.
The secret of this knife lies in a new VG-XEOS steel (61 HRC), which has excellent resistance to wear and corrosion. 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).
VG-XEOS is a brand-new and innovative steel from Takefu Special Steel Co. It is an alloy that combines high corrosion resistance with high hardness and wear resistance.
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.
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: VG-XEOS
Blade construction: San-mai / v-edge / migaki
Hardness (HRC scale): 61
Overall length: 310mm (12.2")
Blade length: 160mm (6.3")
Blade height: 53mm (2.1")
Spine thickness: 2.1mm (0.08")
Weight: 175g (6.2 oz)
Handle length: 130mm (5.1")
Handle type / wood: Japanese / Oak
Kanji on the blade:
Blacksmith: Yu Kurosaki
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.
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.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ 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 (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
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 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.