Muneishi Kurouchi Nakiri 165 mm

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Product Information

Blade Length 165 mm
Total Length 304 mm
Steel Aogami (Blue) #2
Handle Cherry
Ferrule Black pakkawood
Rockwell 63
Height Spine to heel 49 mm
Width at Spine 2.8 mm
Weight 145 grams
Bevel  Double (50/50)


The Blacksmith

Muneishi Cutlery goes back to 1955 where grandfather, and now head of the company Kousuke Muneishi started making agricultural tools but has since branched off into making kitchen knives. Based in Tosa City, Kochi Prefecture, Japan, Muneishi knives are high performing but hold back on the flash to keep them affordable workhorses for the professional or home cook alike. 

The Knife

The Nakiri is designed as a vegetable chopping knife and its flat profile means the majority, if not the entirety, of the edge contacts the cutting service when using an up and down chopping motion. This is great for this cutting style as it helps to avoid those annoying accordion cuts, where ingredients don't get cut all the way through. It's large surface area makes it a great scoop and helps to provide extra travel for your guide finger, again, helping make that up and down chopping motion much easier. 

Knife Care (Stainless Clad)

  • Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion. 
  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • 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.

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