• Masashi Shiroshu Nakiri 165mm from Masashi Yamamoto
  • Masashi Shiroshu Nakiri 165mm from Masashi Yamamoto
  • Masashi Shiroshu Nakiri 165mm from Masashi Yamamoto
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Masashi Shiroshu Nakiri 165mm

Masashi Shiroshu Nakiri 165mm

£344.00 GBP
£344.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

About Masashi Shiroshu - 

Look at this knife! It’s so pretty. I’ve always referred to blades this good-looking as functional art pieces because they’re still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.

Masashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.

First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.

About the Shape A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.


Shape Nakiri
Maintenance Level Low
Blade Length 165 mm |
Blade Height 52 mm
Thickness 3 mm
Weight 168 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 63–64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Pagoda Water Buffalo Horn Collar
Knife Line Masashi Shiroshu
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 22 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","craftsmanship","staff","handle","edge","feels","knife","blade","artwork","profile","nakiri","cuts"].

Review highlights

Reviews

What an Incredible Knife!

"I have a small collection of knives from Knifewear with a mix of three different blacksmiths. This Nakiri though is bar far the most incredible knife in my collection. The Damascus work on the blade is stunning, the handle is super comfortable, and the balance of this knife is far superior than most of my collection. On top of the amazing quality of the steel and craftsmanship, it looks absolutely beautiful. The edge on this blade makes cutting through dense vegetables like cutting through water! And finally, the company itself. Knifewear's team in Edmonton are the most knowledgeable about the blacksmiths they buy from, they're all very welcoming, and the atmosphere feels like it is staffed with a really good team. Thanks again, Knifewear, for continuing to foster my appreciation of quality knives!"

— Jason T. (5/5)

Beyond Pleased with this Nakiri

"This is my first Japanese knife. After a few years of waiting, and after bugging the EXCELLENT and knowledgeable customer service team many times, I finally decided to go ahead with this Nakiri. After doing much research and saving, I'm glad I purchased this. No regrets whatsoever. We chop an insane amount of veggies at home as we both cook several nights a week. We chop veggies more than cutting anything else for prep. This knife is beautiful, incredibly sharp, and arrived from Canada to my home in the States at light speed. I can't wait to use it for years to come! The handle is ergonomic and comfortable, and the steel is immaculate quality. I'm already saving up for the next one. Knifewear has totally made a longtime customer in me, and this knife's performance is out of this world. Well worth every penny for the at-home cook."

— Tyler (5/5)

Veggie Magic

"This knife actually makes me look forward to veggies! It's such a treat to use that I inevitably prep more than are required! The fact that it's drop dead gorgeous is a bonus."

— Anthony W. (5/5)

One Knife To Rule Them All

"I almost wish I hadn't received this knife as a gift for my birthday - it has ruined my desire to use any of my other Japanese knives! From finish and handling to sharpness and utility, it excels at EVERYTHING. For all you pinch-grippers, the way Masashi knives curve at the hilt and cradle your index finger perfectly make all other knife shapes feel inferior. This is well worth the high price tag because you are essentially buying artwork - timeless and functional artwork that you can enjoy every day for the rest of your life."

— Charles (5/5)

Amazing craftsmanship

"Very sharp with a straight hard edge. The craftsmanship is absolutely amazing. You can feel the value in your hands"

— Ryan C. (5/5)

completes collection

"This Nakiri completes my collection of all the knives you ever need - Kramer 10" chef's, paring, offset bread and boning knife. All vegetables are now in jeopardy, razor edge not to mention beautiful damascus steel patterning."

— Neil C. (5/5)

Finally a nice everyday knife that is durable and amazing

"I went in just to look, but the knife expert Owen showed me a few beauties and I just could not resist the Masashi Shiroshu Nakiri once I held it. Was great they brought out a few tomatoes for me to try on as well. I was a bit skeptical at first as I never use my Miyabi knifes since they feel too fragile, but this knife is robust, sharp and a beauty. It looks pricey but is def good value. I use this knife everyday! Thanks for the help and suiting me up with this gem."

— Kingsley C. (5/5)

A solid 6 stars

"It’s a work of art, the finishing is immaculate. Yes, I made the obligatory onion soup (5lbs sliced in 2min 35sec … is that good?). Loving wife is sick of me asking if she needs anything chopped. But to give you an idea of how much I like to use this knife: I’ve found myself, a few times in the past couple months, pre-chopping veg that’s going in the food processor… and not a rough chop, we’re talking brunoise. Wicked sharp, and holds an edge (2months in and it’s only be introduced to the honing rod and leather strop)"

— Patrick K. (5/5)

Beautiful design and function

"This knife is so smooth and easy to use! A friend of mine let me use hers first and I was hooked, had to get one for myself. Perfect edge to slice through vegetables, even with tough skin like squash & pumpkins."

— Shelley K. (5/5)

Great purchase Feels great in

"Great purchase Feels great in the hand and zero pressure needed to get through most fruits vegetables"

— Doug M. (5/5)

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