Nakiri Messer

Tojiro takes pride in Japanese skills for cutleries. The enthusiasm for pursuing sharpness created “Tamahagane” that is extremely pure iron no one had never seen. The “Tamahagane” is highly valued as “Yasuki-Hagane” that is very good for knive-making in the present days and it also has very important role to support Japanese knife culture. Tojiro employed “Shirogami” that is taken as synonymous with the “Yasuki-Hagane” and put soft iron on it and forged. This series can offer you high quality and reasonable price as well. Special Swordsmith, Tojiro calles them “Tosho”, who are allowed to make Japanese sword by government can only make Japanese sword. Also they are under many restrictions on the materials, processing and so on to protect traditional Japanese way. That is why it is said that “Japanese knives are the best ones that everyone can have, which also have the best keenness”. “Tojiro” also has been transmitting the tradition and trying to develop a fusion of the tradition and modern technology on Japanese-style knives. Tojiiro has studied the best temperature for hardening, the edge angle, etc. for Shirogami steel. Tojiro can highly recommend this series with firm confidence. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

Nakiri Japanese vegetable chopping knife Tojiro Pro F-894 with 165 mm balde. DP cobalt alloy steel is an epoch-making clad steel manufactured by low temperature gas reduction method, which takes away impurities in a ore and lead to high purity iron.The cobalt alloy steel is sandwiched by 13 chrome. This series is absolutely “Global Standard” of all stainless knives combining 3 layers blade, which has good reputation among professionals with stainless handle.

Nakiri-Messer Matsubara Hamono von Meister Katsuto Tanaka. Dieses Messer besteht aus Aogami 2-Stahl mit Edelstahlverkleidung. Griff ist aus Walnussholz gefertigt. Makassar Ebenholz + Harter Ahornring. Messer unter dem Namen Matsubara Hamono werden von Schmiedemeister Katsuto Tanaka-san hergestellt, der 1982 im Alter von 20 Jahren mit der Herstellung von Messern begann. Die Geschichte der Messerherstellung in der Region Matsubara lässt sich bis ins Jahr 1474 zurückverfolgen, als Meister Yukiyasu Naminohira hierher zog, um im Hachiman-Schrein Schwerter herzustellen. Vermeiden Sie mit dem Matsubara Hamono Messer Knochen, Tiefkühlkost, Nüsse und Hartbonbons oder etwas anderes als Obst, Gemüse und Eiweiß.

Nakiri-Messer hergestellt von Yoshimi Kato. Die Klinge besteht aus Aogami Super Steel mit Edelstahlbeschichtung. Klingenlänge 165 mm. Gewicht 265 g. Griff-Kirsche. Es wird nur empfohlen, von Hand mit warmem Wasser zu waschen und mit einem Handtuch zu trocknen. Vermeiden Sie Knochen, Tiefkühlkost, Nüsse und Hartbonbons oder etwas anderes als Obst, Gemüse und Eiweiß.

Das Nakiri Messer aus Japan ist mit seiner breiten, rechteckigen Klinge für Gemüse und Kräuter ideal. Die Klinge ist 165 mm lang. Die Schneidelage dieses Messers besteht aus Cobalt Spezial Stahl, den Kurosaki exklusiv für die Raijin Serie verwendet. Er erreicht eine Härte von bis zu 64 HRC und begeistert so mit einer unvergleichbaren Schärfe und Schnitthaltigkeit. Die dreilagige Klinge ist mit einer von Blitzen inspirierten Hammerschlag-Optik versehen, die nicht nur hervorragend aussieht, sondern auch das Festkleben von Schnittgut verhindert.

Nakiri knife handmade by Tsutomu Kajiwara. Blade 165 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

This japanese nakiri knife is handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Nakiri knife is a classic Japanese style knife with a straight, symmetrical flat edge blade shape that is most commonly used for slicing, dicing, mincing, and chopping vegetables. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

Kunio Masutani vegetable kitchen knife nakiri with 17 cm blade. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-10 core with a hardness of 61-63 HRC. The black handle is made of pakka wood. Not allowed to wash in dishwasher.

Kunio Masutani vegetable kitchen knife nakiri with 17 cm blade. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-1 core with a hardness of 60HRC. The octagon-shaped handle is made of walnut wood and is equipped with a clamp made of pakka wood. Not allowed to wash in dishwasher.

Ittetsu Tadafusa OEM Nakiri knife with 165 mm blade. Nakiri is a Japanese style vegetables to cut, slice and mince vegetables. Nakiri is considered a useful knife to have to cut without splitting. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 

Special japanese Nakiri knife Tojiro Forged with 165 mm balde. A nakiri knife, also known as a nakiri bocho, is a Japanese-style knife used for chopping vegetables. New exclusive series from Tojiro are hand forged by masters of Tojiro Atelier. This nakiri knife has classic kitchen knife's handle made of reinforced laminated material. Unique damascus blade with black finish. Tojiro knives of this exclusive series are forged by hands, using same method as japanese swords traditionally were made.

Mcusta Zanmai Supreme Ripple Damascus Nakiri knife with 165 mm blade. Weight is 201 g. Mcusta Supreme Ripple Damascus series feature 33 layers of Damascus-patterned blades with a core of high carbon VG-10 stainless steel, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness.
In addition, the unique Ripple pattern is originally created by the Zanmai technology, which you may never find it in the world.The design represents ocean and shore line. It's associated with a Japanese traditional picture in the Edo era.
MyGoodKnife is an authorized dealer of Marusho Industry Inc (brand Mcusta Zanmai). All Mcusta knives and scissors at our stores are original and made is Seki city, Japan.
Check our video to see interview with Mr.Tomohiro Hasegawa - president of Marusho Industry Inc (brand Mcusta Zanmai). Interview was made when Mr.Tomohiro visited or store in Helsinki.

Traditional Nakiri. Hand forged carbon blade. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

Tojiro SD Molybdenum Vanadium Steel Series. Employed special material added molybdenum and vanadium into high purity iron ore, which is superior to durability, corrosion resistance, hardness and fracture toughness.
This means the sharpness lasts longer and hard to chip compared to any other mono-layer kitchen knives.
The edge is finished single-edge shape, which we cannot do on multi-layered knives. This makes the cutting efficiency better in heavy use for your work.

Tojiro takes pride in Japanese skills for cutleries. The enthusiasm for pursuing sharpness created “Tamahagane” that is extremely pure iron no one had never seen. The “Tamahagane” is highly valued as “Yasuki-Hagane” that is very good for knive-making in the present days and it also has very important role to support Japanese knife culture. Tojiro employed “Shirogami” that is taken as synonymous with the “Yasuki-Hagane” and put soft iron on it and forged. This series can offer you high quality and reasonable price as well. Special Swordsmith, Tojiro calles them “Tosho”, who are allowed to make Japanese sword by government can only make Japanese sword. Also they are under many restrictions on the materials, processing and so on to protect traditional Japanese way. That is why it is said that “Japanese knives are the best ones that everyone can have, which also have the best keenness”. “Tojiro” also has been transmitting the tradition and trying to develop a fusion of the tradition and modern technology on Japanese-style knives. Tojiiro has studied the best temperature for hardening, the edge angle, etc. for Shirogami steel. Tojiro can highly recommend this series with firm confidence. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.