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

Yu Kurosaki Raijin Nakiri 165mm

Regular price
$294.06
Sale price
$294.06
Regular price
$345.95
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Blade Length 165 mm
Total Length 310 mm
Steel Cobalt Special Stainless
Handle Oak w/turquoise spacer
Ferrule Wenge
Rockwell 63-65
Height Spine to heel 51 mm
Width at Spine 2.45 mm
Weight 152 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, not to be mistaken for a meat cleaver. The blade is thin and light, with great board contact that excels in push cutting, and chopping motions. They are great make shift bench scrapers, making it easy to scoop up and move to prepped product from the board to where ever its going and the flat profile gives excellent board contact, making sure you're completing your cuts on tougher skinned veg like peppers and tomatoes, and not pulling sadly pulling them apart like an accordion where the knife didn't touch the board!

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