• Fujimoto Kurouchi-Forged Nakiri 165mm from Fujimoto
  • Fujimoto Kurouchi-Forged Nakiri 165mm from Fujimoto
  • Fujimoto Kurouchi-Forged Nakiri 165mm from Fujimoto
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Fujimoto Kurouchi-Forged Nakiri 165mm

Fujimoto Kurouchi-Forged Nakiri 165mm

$132.00 USD
$132.00 USD
Sale Sold out

Duties included. $3 Shipping on orders over $200 within US. ?

With a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.

The Fujimoto Kurouchi Forged is crafted with modern techniques but made from traditional steel with a rustic, forged finish. The black ‘kurouchi’ finished blades have always been a favourite of mine; they’re badass and show off the work that goes into making the knife. The Shirogami steel is insane stuff, it gets mind-blowingly sharp, so your new knife cuts like silk. Blacksmiths love it because it’s a joy to forge, and knife nerds love it because it's a joy to cut with and easy to re-sharpen. Just wash by hand and wipe it dry to avoid rust!

Fujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. 

Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. While it may be a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. 

 

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 won't 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 High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 49.8 mm
Thickness 3.8 mm / 1.6 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 163 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Knife Line Fujimoto Kurouchi-Forged
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, 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: 4.9 / 5 from 60 reviews.

AI Generated Review Summary

The Fujimoto Kurouchi-Forged Nakiri 165mm knife impresses with its incredibly sharp and smooth cutting blade, excellent and smooth cuts, and a long-lasting sharp edge. Crafted with traditional steel and modern techniques, it offers a rustic, forged finish and a classic Japanese handle design for comfortable use.

Summary topics

  • Cutting Blade: 11%
  • Blade Edge: 7%
  • Cutting Performance: 11%

Review topics: ["weight","shipping","looks","handle","finish","value","staff","edge","performance","feels","service","price","knife","blade","nakiri","cuts","onions","veggies","difference","vegetables"].

Review highlights

  • "Beautiful, sharp flat blade gives the perfect cut whatever you task it with." — Peter F.
  • "Extremely sharp long lasting edge." — richard l.
  • "Super sharp and smooth cutting blade." — Sean M.

Reviews

Best Vegetable Prep knife ever

"Best veggie prep knife ever. Perfect weight and sharpness."

— Rick K. (4/5)

I really like the Fujimoto

"I really like the Fujimoto knives (the Kurouchi and Nashiji styles as I have several of each style). Comfortable to use and keep very sharp. Again, I really like the staff here (at the Ottawa branch and the main warehouse) as they are very helpful and patient in answering my questions."

— Bruce E. (5/5)

Sharp and reliable

"Great knife but rusts easily! you HAVE to clean it every time you put it down which can be a pain but in the long run it keeps your knife cleaner at the end of the day."

— Alfrancis G. (5/5)

Fujimoto Nakiri

"Amazing Knife for the price"

— Ashlin T. (5/5)

good workhorse

"I got this knife because it was on the cheaper side and wanted a nakiri. I don't really like the handle (sharp edges), the finish is on the (very) rough side, yet this is the knife I use the most out of the 7 other knifes that I like better. Great performance/shape for the price."

— Laurent (4/5)

Great knife

"First japanese knife for me. Love it. The knife is beautiful and cuts like nothing I have used before."

— Simon H. (5/5)

Unbelievably sharp

"I have been drooling over a Japanese knife for a long time when I finally pulled the trigger on the Nakiri. I’ve never used a real high carbon Japanese before but when I took it out of the box I was a little nervous/concerned about how light it was. I thought I had messed up and bought the wrong blade weight. But I was a good soldier and did as instructed and broke out a bag of onions and set out to make a batch of French onion soup. It didn’t take long to realize 2 things 1) Weight isn’t a factor at all as this knife glides through a julienne of onion like a light sabre and, 2) it’s a bit scary as you imagine a digit leaving your body without so much as a twinge. Great knife, unbelievably sharp, extremely easy to keep sharp. And the price is way below what it should be for an equivalent European chefs knife."

— SEAN P. (5/5)

Excellent nakiri

"Incredibly fast delivery, amazing knife, amazing performance even on a professional kitchen!!! Highly recommend, but be familiar with high carbon steel though."

— Salih a. (5/5)

Incredible knife

"This is my first nakiri and first carbon steel knife. I cook with a lot of vegetables and this knife has been a dream over the first couple weeks using daily. Getting comfortable with the style and maintenance took a couple days but now it's incredibly comfortable, it feels great in the hand and the blade is incredibly sharp and easy to hone. Strongly recommend for intermediate home cooks looking to add variety to their collection."

— Jeff D. (5/5)

Solid knife for a solid price

"I could not believe how sharp this was out of the box! I had to be mindful not to get it stuck in the cutting board as I was chopping. The sharp peaks of the octagonal handle seemed like they would make the knife uncomfortable to use, and I had planned on giving them a light sanding. However, after using the knife I don't notice the peaks making the knife uncomfortable to use. A solid knife all around!"

— John S. (5/5)

Q&A

Does the Dchoi Designs Poplar Wood Saya for Nakiri 165mm fit this knife?
The Dchoi Designs Poplar Wood Saya for Nakiri 165mm does fit the Fujimoto Kurouchi-Forged Nakiri 165mm :)
Weight of the FUJIMOTO KUROUCHI-FORGED NAKIRI 165MM
Hey Connor it is 165grams, let me know if I can help with anything else! -Elie

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