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Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
Yu Kurosaki Raijin Nakiri 165 mm
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  • Load image into Gallery viewer, Yu Kurosaki Raijin Nakiri 165 mm
  • Load image into Gallery viewer, Yu Kurosaki Raijin Nakiri 165 mm
  • Load image into Gallery viewer, Yu Kurosaki Raijin Nakiri 165 mm
  • Load image into Gallery viewer, Yu Kurosaki Raijin Nakiri 165 mm
  • Load image into Gallery viewer, Yu Kurosaki Raijin Nakiri 165 mm
  • Load image into Gallery viewer, Yu Kurosaki Raijin Nakiri 165 mm

Yu Kurosaki Raijin Nakiri 165 mm

Regular price
$378.40
Sale price
$378.40
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Blade Length 165 mm
Total Length 306 mm
Steel Cobalt Special Stainless
Handle Keyaki 
Ferrule N/A
Rockwell 63-65
Height Spine to heel 52 mm
Width at Spine 2 mm
Weight 154 grams


Kurosaki-san was inspired by Raijin, the god of thunder, when he created the finish on these knives. Meant to emulate the cracking of thunder and lightning they are the newest offering from one of our favorite blacksmiths.

These are easily some of the most beautiful knives we have at the shop. Made by Master Blacksmith Yu Kurosaki who works out of a newly constructed shop just steps from the Takefu knife village community centre. He began his blacksmith journey in 2002 at Kanehiro and now only 17 short years later he has been awarded his Master Blacksmith designation by the Echizen Blacksmith Foundation. His knives represent the future of Blacksmithing in Japan as he focuses on traditional technique while using innovative and progressive design's and finishes that have garnered the attention of many chef's around the globe. Simply put his knives are stunning to look at and dare we say perform even better than they look. 

The Nakiri is a vegetable cleaver and is designed to be used in an up and down chopping motion. The flat profile of the blade means the majority of the edge makes contact with the board when using this up and down chopping motion and helps to avoid those stuck together pieces that can happen with a more curved blade. The tall blade also provides a good amount of travel for the users guide finger when using an up and down chopping motion and gives the blade a good amount of surface area, perfect for use as a scoop to move chopped vegetables around the board or into a pan/receptacle.

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

customers love their sharp knife