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Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese Vegetable Knife (6.5"(165mm) & No Saya)

5.0 5.0 out of 5 stars 6 ratings
Currently unavailable.
We don't know when or if this item will be back in stock.
Brand Yoshihiro
Color White
Handle Material Wood Handle,Steel,Iron
Blade Edge Plain
Blade Length 6.5 Inches

About this item

  • Grade : Black-Forged (Kurouchi) / Knife Type: Nakiri (Japanese Vegetable) Knife
  • Steel Type: White Steel #2 (High Carbon Steel, will rust and oxidize if not properly maintained)
  • Blade: Double-Edged (50/50)
  • Handle Material: Magnolia Wood Handle
  • Hardness Rockwell C scale: 63-64 / Made in Japan

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Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese Vegetable Knife (6.5"(165mm) & No Saya)

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Product Description

Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted Octagonal Magnolia wood handle affixed with a Water Buffalo horn bolster.

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PriceCurrently unavailable.$229.99$23.99$299.99$279.99$319.99
Delivery—
Get it May 1 - 3
Get it as soon as Thursday, May 2
Get it May 1 - 3
Get it May 1 - 3
Get it May 1 - 3
Customer Ratings
5.05.0 out of 5 stars6
5.05.0 out of 5 stars9
4.84.8 out of 5 stars10
4.74.7 out of 5 stars17
4.74.7 out of 5 stars17
4.74.7 out of 5 stars17
Sold By
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Yoshihiro Cutlery
Circuit City
Yoshihiro Cutlery
Yoshihiro Cutlery
Yoshihiro Cutlery
blade edge
Plain
Double Edged
Plain
Double Edged
Double Edged
Double Edged
blade material
—
High Carbon Blue Steel #2
Stainless Steel
High Performance SLD Steel
High Performance SLD Steel
High Performance SLD Steel
blade length
6.5 inches
6.5 inches
3.5 inches
8.25 inches
8.25 inches
9.5 inches
blade color
—
Silver
7CR17MOV High-Carbon Steel, Full Tang, Forged, Pakkawood Handle, 16°, Nitrogen-Cooled, 58+ Rockwell, LIFETIME WARRANTY
Silver
Silver
Silver
handle material
Wood Handle,Steel,Iron
Rosewood
High-carbon,Resin,Stainless Steel
Ebony
Ebony
Ebony
construction type
Forged
Forged
Forged
Forged
Forged
Forged
dishwasher safe
✗
✗
✗
✗
✗
✗

Customer reviews

5 out of 5 stars
5 out of 5
6 global ratings

Top reviews from the United States

isaac
5.0 out of 5 stars G.O.A.T
Reviewed in the United States on December 25, 2021
Verified Purchase
I'm a kitchen manager and I obsess over my knives, this knife though... I can't even find a good comparison, the edge is staggering! The white steel with that edge geometry and weight is the ultimate combination, WILL RUST EASY WITHOUT PROPER CARE, but proper care is very simple and already apart of my routine and should be apart of yours too! Best prep knife. Full stop.
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Cheung
5.0 out of 5 stars Good experience
Reviewed in the United States on November 8, 2015
Verified Purchase
Very good knife and fast shipping
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Scorp
5.0 out of 5 stars Very sharp. But wipe it down. Keep it dry.
Reviewed in the United States on April 9, 2018
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 Got this as I am slowly transitioning to carbon.. It's not as light as my other nakiri (which is great already) so getting used to weight. Can't chop as fast as my lighter nakiri, but I'm sure over time with practice. I use this only for veggies. I do like the height so that when it brushes against my knuckle as I dice or slice, However, this thing is sharper... Wouldn't recommend for someone looking for convenience. I do have to use a dry and damp cloth on the side ready to wipe after I do some cuts. Rusting is part of the tradeoff. Want a nice blade? Gotta keep it clean... It WILL rust and patina. I'm not a professional chef, just a cooking hobbyist. Looks... VERY MEAN looking. See vid for my first time cutting with it & close up of the beautiful craftsmanship. Suggest trying a less expensive stainless nakiri first if you've never used one. I had a cheaper nakiri which bent. Then my 2nd nakiri which I like, but giving to someone. This one I'm keeping. Can't wait for the patina to develop. Some don't like the patina as it's considered not well maintained. But I like patinas and whethered looking objects in general.
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Outrider6
5.0 out of 5 stars Well Balanced, Sharp and Useful Knife
Reviewed in the United States on October 14, 2018
This knife is almost too pretty to use. That would be a mistake. It is a work of art, but it should be put to use. It’s both well balanced and super sharp. It makes quick work of any vegetables you put in front of it. It’s a nakiri, not a utility knife, so don’t expect it to do things it’s not designed to do, such as deboning poultry. It’s great at what it is designed to do, though. So if you want to make short work of some root vegetables, stalks, or leafy greens, you’ll enjoy using this knife.
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Amazon Customer
5.0 out of 5 stars Makes prep more efficient
Reviewed in the United States on November 2, 2018
Makes quick work of vegetables, from daikon to scallions. Clean and complete cuts every time.
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GWH
5.0 out of 5 stars A Ferrari disquised as a Fiat
Reviewed in the United States on April 28, 2018
This beautiful Nakiri completes my arsenal of essential Japanese culinary knives. And yes, I realize that any chef worthy of the title should be able to perform all necessary tasks with a sharp Gyuto. But there are a few I consider essential in my kitchen.
I already own a Yoshihiro Kurouchi Sujihiki Multipurpose Chefs knife (my slicer!), a Yoshisiro Kiritsuke, a Yoshihiro Gyuto, a Yoshihiro Petty, and a Yoshihiro paring knife. Now that I have added this Nakiri, the essentials list is complete. Next, it’s on to purchasing a few more Yoshihiro knives that I don’t need, but really want. I mean, if a D- is a passing grade in a school course, do you really want to pass with a that grade? 60-63%? Of course not! You want to do better than the bare minimum. (This is the rationale I plan to use with my wife when I order my NEXT knife. I hope it convinces her better than it did you. )
In any case, back to the Nakiri.
I bought this particular Nakiri on the strength of the recommendation made by Jensen, and the knife master, Bruce, at Yoshihiro. Am I glad I did. Jensen explained that the steel used for this blade is White High Carbon Steel #2. And in the hands of a master bladesmith, that steel can display some amazing properties. Just the HRC hardness rating of 63 tells you this is a VERY hard steel, and the knife will hold its edge for a long time. The bladesmith who created the Nashiji series of knives is Master Mazaki. He is a third-generation bladesmith. What separates him from many other masters is that he does both the forging and the sharpening for his knives. Typically a master is only experienced with forging OR sharpening. Master Mazaki is exceptionally gifted in both. (If you are interested in the backstory on the knives you purchase from Yoshihiro, you need only to ask. Jensen is very knowledgeable about the knives he sells.)
Anyway, the knife arrived two days after I ordered it. Unboxing a knife from Yoshihiro always makes me feel like I am 5 years old again, and it’s my birthday. This one didn’t disappoint. The box itself is a thing of beauty, befitting the hand crafted piece of art residing inside.
Physically, the knife is beautiful: a black forged blade that is indeed black, and rough, for the upper 2/3 of the blade. The bottom 1/3 is a semi-matte silver color; much more refined than steel above it.
The handle is Chestnut: simple, elegant, and a good match for the back-forged steel. The D shape offers a secure grip, and allows for the variations each user has in how they hold this knife. While I prefer an octagonal handle, I am perfectly happy with this one. And finally, the water buffalo horn is the perfect choice of materials from which to craft the bolster. It looks good, and should stand up to decades of use.
With great anticipation, I took the knife to my kitchen. I put an over ripe tomato (from my own garden) on to a cutting board, and laid the knife edge on the center of the tomato’s side. Applying steady, light pressure, it creased the tomato skin before cutting through it.
I have to say, this was not what I expected. While this knife arrived with a level of sharpness many other brands of knife will never achieve, it was less sharp than I expected. But I suspected that all the sharpness I was looking for had already been built into the blade’s edge, and just needed some gentle prodding to show itself. I took out a piece of soft kangaroo leather, and used it to strop the blade. You could just as easily use a leather belt. (Stropping is simply stroking the blade in the opposite direction used for sharpening. The blade is placed on the leather, with the angle of the edge closely approximating the angle of the edge. In this case, that was around 11.5-12 degrees. If I pushed the blade forward, it would slice into the leather. Instead, puling it backward for about 20 strokes on each side of the blade, just “polishing” the edge.)
After that, the weight of the blade alone was all the force required to slice right into the tomato. I rested the handle inside the circle formed when the tips of the thumb and index finger touch. And then I pulled the knife through the tomato, and sliced it, the only force used being the weight of the blade.
I have friends here in town that own a Thai restaurant. I called and asked them if I could prep veggies for them the following day. I showed up with the Nakiri, and my “just in case” back-up knife, the Gyuto. They put me to work. I sliced, diced, and chopped the following: 20# of bell peppers, 20# of carrots, 30# of onions, 20# of zucchini, 20 lbs of broccoli, and a lot of oyster mushrooms. The knife went through them effortlessly. And there were almost no partial cuts: those annoying “not quite severed” veggies are a rarity with this knife, due in large part to the blade’s edge being essentially straight and level.
My friends seem to like it when I try out new knives, because they get to take a break while I prep. But I made out: they made me enough green curry with shrimp and squid to last me for a week!
One of the chefs picked up the Nakiri after I prepped all this and looked it over closely. And then he ran the edge over his arm, cleanly shaving off all the hair in its path. And then, he pulled a hair from his head, drew it across the blade, and “whittled” it. That, my friends, is one scary sharp edge, even if it hand't just prepped a boatload of veggies..
Edge retention? Well above average, I would say!
The one thing you need to know is this is NOT a stainless steel blade. It will rust if not cared for properly. Care is simple. Wash with dish soap and hot water IMMEDIATELY after work. Towel dry it. Then apply a few drops of the included oil to the blade. That’s it. And while you can use any food-grade oil in a pinch, I like the type Yoshihiro sends with the knife, because unlike olive, corn, or vegetable oil, theirs will not get rancid. It is Tsubaki Oil (Japanese Tea Seed Oil). It is also used in food preparation and as a body oil. I have found nothing better for my high carbon, non stainless knives. Once oiled, the knife is ready to put in its wooden saya, to keep it, and members of your household safe. Make sure you order one with your knife. It’s an inexpensive item, but worth its weight in gold.
To sum up, this is a superior knife. It requires a little extra care to keep it looking and performing well. If you do that, this knife will become a family heirloom (or if you are a working professional, an essential tool of your trade). Take good care of this Nakiri, and it will make your prep work a breeze.
The status of this knife has been, for the past few weeks, "Out of Stock." It is likely going to be about 4 months until they are again available. Take my word for it on this: it's worth waiting for. I know. I bought the last one Yoshihiro had in stock. Sorry.
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