• Masakage Kiri Nakiri 165mm from Masakage
  • Masakage Kiri Nakiri 165mm from Masakage
  • Masakage Kiri Nakiri 165mm from Masakage
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Masakage Kiri Nakiri 165mm

Masakage Kiri Nakiri 165mm

$472.00 CAD
$472.00 CAD
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About Masakage Kiri - 

When you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!

Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! 

Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.

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 58 mm
Thickness 2.4 mm
Weight 148 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Magnolia Red Pakkawood Collar
Knife Line Masakage Kiri
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

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


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: 4.910714 / 5 from 56 reviews.

AI Generated Review Summary

The Masakage Kiri Nakiri 165mm knife is praised for its light weight and ability to make clean cuts, thanks to its thin VG10 steel blade. Customers appreciate its comfortable hold and the stunning Damascus pattern on the blade. The knife's solid feel and excellent customer service add to its appeal, making it a standout choice for vegetable chopping.

Summary topics

  • Cutting Performance: 13%
  • Blade Pattern: 9%
  • Product Feel: 11%

Review topics: ["support","quality","shipping","handle","looks","pattern","staff","edge","beauty","feels","service","knife","cuts","blade","addition","chopping","tool","experience","cabbage"].

Review highlights

  • "Loving this knife so far, great push cut and chopper for a pinch grip." — Austin H.
  • "I love the subtle damascus pattern to this blade, and its edge retention is awesome." — Trevor R.
  • "Looks great and cuts great!" — Elliot C.

Reviews

Great Knife

"I've only had it a few weeks but it's my favourite knife for prepping vegetables. Staff were incredibly helpful when I was in the store."

— Mark S. (5/5)

Beautiful and sharp

"I love the subtle damascus pattern to this blade, and its edge retention is awesome."

— Trevor R. (5/5)

Great knife. It's taking a

"Great knife. It's taking a little longer to get used to than I thought. Having used a chef knife for the last 35-years the "wheel" motion is a little bit weird compared to the rocking motion I am used to. The knife itself is awesome, however...no issues there!!"

— Andrew S. (4/5)

Absolute beauty

"My first knifewear purchase, the Masakage kiri Nakiri's fit and finish is an absolute beauty. The finish is on this blade is second to none, gorgeous to look at, the wood handle is comfortable and smooth."

— Mike H. (5/5)

Good, high value Nakiri

"I really love the height of this nakiri. It is much more reminiscent of a very thin Chinese cleaver than a traditional Japanese nakiri. The Damascus pattern is subtle and beautiful. The behind the edge thickness of the blade is a little thick for my preference, but I gravitate to laser grinds and high performance knives over robust choppers. I’m sure most cooks won’t mind this, and it will help prevent edge chipping and rolling. My only complaint is the texture of the magnolia wood handle. It is very fibrous (bordering on “splintery”) , so I refinished it with waterproof varnish and then sprayed it with Plasti Dip to provide a comfortable and grippy surface. Now it feels great in the hand. The quality of this knife exceeds its price, and I recommend it for those who like Chinese cleavers but want Japanese craftsmanship and quality."

— Adam G. (4/5)

...a dream cutting veggies come true

"I don’t ever want to use another type of knife for cutting vegetables EVER again, just amazingly sharp, balanced and extremely easy to place the edge exactly where you want it the first time. I was using a large kitchen knife before which had a slight rock in it but was a tad difficult to chop finely and fast...this nakiri changed that and I feel like a 5 star prep chef now! GREAT EFFIN KNIFE!!! (Next to the 210mm for comparison)"

— Scott G. (5/5)

This knife is as a

"This knife is as a beautiful as it is practical as it is flipping sharp. It cuts through everything with absolute ease. Cutting fruits and vegetables is my favourite pastime now!"

— Warren S. (5/5)

Another great knife

"Always a great experience with the staff at knifewear Vancouver."

— Dwayne G. (5/5)

Perfect veg prep machine

"Loving this knife so far, great push cut and chopper for a pinch grip. Decent edge out of the box, not as thin as I expected, but doesn’t wedge food while feeling quite sturdy. Great finish, more beautiful in person."

— Austin H. (5/5)

First exploration into the Nakiri

"First exploration into the Nakiri world. Very fast shipping, very sharp tool. Beautiful piece of art. Cheers guys"

— Andrew P. (5/5)

Q&A

What is the blade height of this knife?
The Kiri Nakiri is 58mm tall.

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