ABOUT THIS PRODUCT: Moritaka Kurouchi AS Nakiri 180 mm
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Blade Length
180 mm
Total Length
320 mm
Steel Type
Aogami Super
Handle Material
Walnut
Ferrule
Black Pakka Wood
HRC (Rockwell)
63
Spine Thickness
1.5 mm
Height Spine to Heel
59 mm
Weight
147 grams
The Nakiri is designed specifically for chopping vegetables. It's tall blade provides lots of travel for the guide fingers of the user when using an up and down chopping motion. The flat profile allows almost the entire edge to contact the board when copping meaning less pieces of vegetables remaining connected. The flat spine of the knife can be used as an effective bench scraper and because of the large surface area of the blade it can be used as an effective scoop as well.
Moritaka Hamono was founded in 1293 during the Kamakura period by Kongohyoe Minamoto no Moritaka, who was the head swordsmith for the Bhuddist priests at Mt. Homan in Dazaifu, Fukuoka. His descendants then followed in his footsteps in the same city for 13 generations.
In 1632, the family followed the Higo Daimyo Mitsunari Hosokawa (The feudal ruler of the Higo region) and moved to Miyaji-machi, Yatsushiro City in Kumamoto. For another 13 generations in this city, they forged swords for Bhuddist armies, the Daimyo's army, and also for the Daimyo himself. Moritaka swords were unique becuase they were made and used to help attain Bhudda hood.
Fiver generations ago, master swordsmith Chuzaemon Moritaka decided to expand and apply their forging techniques to kitchen knives. Then then theyve been dedicated to producing a large variety of kitchen knives and edged gardening tools for agricultural use and forestry.
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Fantastic. I do all my veg prep on the line with it. Rustic but all the right focus in the right places. Good food release, can get wicked sharp, and stays sharp. First AS knife and very impressed at how fun this steel is to work with.
Jonathan C.
Sharpest knife I have. Thin grind. Love the flat belly.
David P.
Great knife! Quick shipping with no issues. Thanks SHARP.
Nassim H.
I absolutely love this entire collection from Moritaka! You can feel the energy of a great family lineage when you pick up these blades. This steel gets SCARY sharp and keeps its edge with proper care. I much prefer a Nakiri with a squared tip and this is quite rare. Thank you
Ed S.
Fantastic. I do all my veg prep on the line with it. Rustic but all the right focus in the right places. Good food release, can get wicked sharp, and stays sharp. First AS knife and very impressed at how fun this steel is to work with.
Jonathan C.
Sharpest knife I have. Thin grind. Love the flat belly.
David P.
Great knife! Quick shipping with no issues. Thanks SHARP.
Nassim H.
I absolutely love this entire collection from Moritaka! You can feel the energy of a great family lineage when you pick up these blades. This steel gets SCARY sharp and keeps its edge with proper care. I much prefer a Nakiri with a squared tip and this is quite rare. Thank you
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