Tetsujin Hamono Kasumi Nakiri 170 mm

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Product Information

Blade Length 170 mm
Total Length 315 mm
Steel Aogami (blue) #2
Handle Ebony  
Ferrule White Buffalo Horn 
Rockwell 61-62
Height Spine to heel 50 mm
Width at Spine 3 mm
Weight 205 grams
Bevel Double
Tetsujin Hamono

These beautiful knives from Tetsujin Hamono are made by a duo of childhood friends, the blacksmith Tetsu, and sharpener Myojin, who is known for his work on the Konosuke Fujiyama line. These knives are top performers, and while quite heavy in hand, they are laser thin behind the edge and cut like it. 

The Knife

An incredibly high level of fit and finish is shown off on the polish and grind of these blades, with a beautiful hazy cladding full of banding(which is a little hard to show off in photos), and a near mirror polished core steel. Handles are on the beefy side which nicely balance these thick-at-the-spine blades, and give the narkiri a great chopping and push cutting weight.

While we don't like picking favorites at the shop, it is very difficult to find anything wrong with these knives at all, and we're super happy to have them in the shop available to our customers!

The Nakiri is designed as a vegetable knife, its flat profile and tall blade make using an up and down, push and pull chopping motion very easy and its large surface area makes it a great scoop. Great for vegetarians and vegans or anyone who finds themselves chopping up large amounts of vegetables. 

Knife Care (Iron Clad)

  • 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.

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