Muneishi Nakiri Ao Iron 180mm (7.1")
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Muneishi Nakiri is an absolute winner if you want to step up your vegetable prep. It offers excellent value for money and has a durable core steel that holds a great edge. The black kurouchi finish adds to its timeless beauty. This knife is entirely forged by hand and boasts impressive levels of sharpness right out of the box.
The Nakiri has a flat, wide blade that is intended for preparing vegetables and is a staple in most Japanese kitchens. It is an affordable and durable tool for all vegetable lovers, suitable either for budding or professional chefs.
The centerpiece of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.
The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the cherry and pakka wood. It’s suitable for both left- and right-handed users.
Muneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and edging knives. His knives have very nice grinds, good profile, and are very affordable.
|Steel type:||Aogami Super|
|Hardness (HRC scale):||63
|Overall length:||330mm (11.7")|
|Blade length:||180mm (7.1")|
|Spine thickness:||3.5mm (0.14")|
|Weight:||220g (7.4 oz)|
|Handle type / wood:||
Japanese / Cherry, Pakka
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.
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Un cuchillo precioso, me encanta el diseño y su agarre. No le doy 5 estrellas por que lo tuve que afilar nada más recibirlo, al afilado de fábrica le daría tan solo un 5/10. creo que un cuchillo como este debería llegar afilado al cliente al máximo de su capacidad.
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I bought HAP-40 santoku Black tokyo night for my husband birthday 🥳!
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the service is excellent, the helpfulness is perfect, the delivery is correct and fast, the product is impeccable, high quality, incredible sharpness the service is excellent, the helpfulness is perfect, the delivery is correct and fast, the product is impeccable, high quality, incredible sharpness ❤️
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Yesterday I cooked a Chinese meal for a couple of friends: a main mie dish and verious side dishes. Preparing all the vegetables and meat with this Santoku was a joy: effiortless and precise cutting. Probably this inspired me to be as precise in the cooking itself, because we all agreed that it was the best version of this recipe I ever made.
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