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  • Haruyuki Kokuto Nakiri 165mm from Haruyuki
  • Haruyuki Kokuto Nakiri 165mm from Haruyuki
  • Haruyuki Kokuto Nakiri 165mm from Haruyuki
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Haruyuki Kokuto Nakiri 165mm

Haruyuki Kokuto Nakiri 165mm

$167.00 USD
$167.00 USD
Sale Sold out

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

Frustrated? Learn more about why Japanese knives are frequently out of stock.

The Haruyuki Kokuto is forged from a modern high-tech stainless steel called Ginsan, which was specially designed to cut much like traditional Japanese high-carbon steel without being a rusty pain in the butt! You get the joy of cutting with a traditional Japanese knife but none of the fussy maintenance. Truly, the best of both worlds.

The lighter Japanese ‘wa handle’ gives the knife a forward balance that allows it to fall through food effortlessly and do more of the work for you, which I absolutely love. Combined with a rustic ‘nashiji’ finish that looks like the skin of an Asian pear, it’s a traditionally elegant blade.

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection.

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 2 mm
Weight 157 g
Steel Type Ginsan Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Cherrywood Black Pakkawood Collar
Knife Line Haruyuki Kokuto
Brand Haruyuki
Made in Tosa, Kochi, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should 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: 4.854701 / 5 from 117 reviews.

AI Generated Review Summary

The Haruyuki Kokuto Nakiri 165mm knife combines modern technology with traditional Japanese craftsmanship. It offers a perfect balance, a razor-sharp edge, and a beautiful finish, making it ideal for vegetable chopping. Customers appreciate its comfortable handle, excellent weight, and ease of cutting, enhancing their cooking experience.

Summary topics

  • Handle Feel: 5%
  • Nakiri Knife Design: 12%
  • Knife Finish: 8%
  • Knife Weight: 17%
  • Blade Sharpness: 10%

Review topics: ["weight","quality","looks","handle","finish","style","value","edge","staff","pleasure","performance","feels","service","use","piece","price","works","knife","blade","nakiri","cuts","addition","chopping","experience","tomatoes","santoku","laser","vegetables","oil","prep"].

Review highlights

  • "The knife has a great weight distribution, for a lot of vegi work, and the finish is easy to take care of." — Zackery T.
  • "The knife is beautiful, handles well and the forward weight is enjoyable." — dylan r.
  • "Great price, great finish and great edge retention so far aswell." — Nathan

Reviews

Great Veg Knife

"Excellent Knife for any type of vegetable work! Have used a few months now and has kept sharp with the occasional honing and is makes quick work of veg prep."

— Lee S. (5/5)

My first Japanese Knife

"Not much used yet, but it's a very nice-looking knife, cut amazingly, nice weight and balanced upfront toward the blade. Much heavier than my other MERCER 50$ commercial high carbon inox santoku with similar length and thickness. So far so good. Love it."

— Samuel M. (5/5)

Great knife

"This is my favorite knife, chops everything such a clean cut. Very versatile."

— Colleen T. (5/5)

So good

"As mentioned in the title: so good. I reiterate to make the point as sharp as my new knife. So good."

— Tanner B. (5/5)

New veg knife!

"My son Andrew a chef has made me realize the value of good knives from Knifewear. I enjoy having three now, the most recent purchase of the Haruyuki Kokuto Nakiri. Makes slicing veg a joy. Much easier for me the amateur to make fine work of veg for my receipes. Staff at the Edmonton have always been great to deal with and their passion for what they do shines through on the no pressure advice to choosing a knife."

— Barry M. (5/5)

Amazing Knife

"I recently picked up this blade. I have to say I’m impressed with how well it works and how it looks. It’s light in my hands and shape. It’s easy to handle and a very capable knife."

— Eric T. (5/5)

Stainless laser

"This thing is a perfect low maintenance laser for dicing veggies . Love the stainless"

— Connor D. (5/5)

My first Nakiri

"A beautifully made knife and an multi functional one at that. Perfect vegetable knife and a scoop blade as well!!."

— ron c. (5/5)

Haruyuki Kokuto Nakiri 165mm

"Lightweight, easy to clean and use"

— Justin M. (5/5)

Just so sharp, love it

"Just so sharp, love it for the cost and handle feel. Great for tall food, and cutting things very thinly. Garlic, cucumbers. Cheap and cheerful, my first Japanese knife. So good."

— David G. (5/5)

Q&A

Does the handle require to be oiled? Thank you.
Hey Philippe, The American cherry handles don't often require to be oiled/waxed. The only times I've had to do it were on ones that are left wet once done using which makes the wood dry out pretty quickly. I have a couple of knives with the same handle and the oils of my hands were enough to keep them from drying out! Hope this helps, Alex

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