• Yu Kurosaki VG XEOS Gekko Nakiri 165mm from Yu Kurosaki
  • Yu Kurosaki VG XEOS Gekko Nakiri 165mm from Yu Kurosaki
  • Yu Kurosaki VG XEOS Gekko Nakiri 165mm from Yu Kurosaki
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Yu Kurosaki VG XEOS Gekko Nakiri 165mm

Yu Kurosaki VG XEOS Gekko Nakiri 165mm

$393.00 CAD
$393.00 CAD
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About Yu Kurosaki - It’s best to think of Kurosaki-san as an Anakin Skywalker of sorts, he’s incredibly talented and half the age of his colleagues. Imagine how great his knives will be when he’s Obi-Wan’s age.
He never felt that he was a natural blacksmith until he sold his first knife and saw the joy it brought to the customer. Over the years, Kurosaki san has continually experimented with different steels, handles, finishes and shapes. He is best known for his one-of-a-kind flashy pieces, but also has a couple of amazing staple lines at Knifewear.


About the Shape - A Nakiri is a vegetable knife. Underutilised 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 Low
Blade Length 165 mm |
Blade Height 53 mm
Thickness 2.2 mm
Weight 180 g
Steel Type VG XEOS Stainless Steel
Rockwell Hardness 61 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Burnt Oak
Knife Line Yu Kurosaki VG XEOS Gekko
Blacksmith Yu Kurosaki
Made in Echizen, Fukui, Japan

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: 4.75 / 5 from 4 reviews.

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Don't slice veggies without a nakiri

"When I unboxed this nakiri the first thing I realized was just now incredibly sharp it is. We're talking good technique required, say a little prayer before using, scary sharp. The next thing I noticed when slicing veggies is just how well suited a nakiri is for the task. I have a santoku that is pretty good for this but when you use a nakiri for the first time you just get it. When everyone says you really need nakiri to do justice to vegetables (good with chicken, too), you can take that to the bank. On top of everything else it's really gorgeous in an understated way. I use it almost every day for dinner prep and I couldn't be happier with it. . . highly recommended!"

— Earl P. (5/5)

Great knife

"Thoroughly enjoy this knife. Thanks to the great staff for the recommendation!"

— Grant C. (5/5)

Gekko Nakiri

"Fantastic knife -- makes cooking a pleasure again!!! Love it and use it daily."

— Marina M. (5/5)

Excellent and worth the money, might not suit everyone.

"I was curious about the steel, and it delivers. The geometry is good, the edge retention holds its own in a professional setting. The corrosion resistance is exactly what I needed without performance tradeoffs. I like the no-ferrule look personally, but I can imagine it’s not for everyone. The handle still had some visible streaks from a sanding belt and was somewhat rough in places, but this was easily remedied with some very light and quick sanding. Comfortable in-hand. I would recommend it."

— Pat (4/5)

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