16,5cm nakiri knife handmade japanese Yu Kurosaki Gekko San Maï

The Japanese nakiri knife for precision cutting

Let yourself be seduced by exceptional craftsmanship with this Japanese Yu Kurosaki Gekko nakiri knife, entirely hand-forged in the famous Takefu Knife Village. Both elegant and functional, this model is specially designed to enhance the cutting of vegetables. Its flat, high blade enables precise movements, effortlessly slicing through even the most fibrous foods. An ideal Japanese kitchen knife for vegetable enthusiasts looking for performance and authenticity!

A nakiri blade ideal for vegetables

This nakiri knife features a San Maï blade with a central core of HAP40 steel, wrapped in a layer of softer steel. This multi-layer architecture combines excellent cutting performance with enhanced strength. HAP40 contains around 1.3% carbon, offering a hardness of 65HRC on the Rockwell scale: the cutting edge remains sharp for a long time, even after intensive use.

This steel, considered semi-inoxidizable, is highly resistant to corrosion, while retaining the performance of a high-carbon steel. The surface of the blade has a polished, sandblasted finish, providing a refined aesthetic. Each Japanese kitchen knife has a unique, hand-forged texture, a testament to Yu Kurosaki's expertise.

Thanks to its typical rectangular shape, this nakiri blade enables fast, straight cuts, ideal for vegetables, herbs and fruit. Its perfectly flat cutting edge ensures full contact with the board, avoiding torn fibers.

An ergonomic handle in noble wood for this handcrafted Japanese knife

The handle is made from natural oak wood, a dense, durable material that withstands humidity well. It receives a traditional Urushi-style lacquer treatment, conferring both protection and elegance. Each handle features a unique pattern, combining Japanese aesthetics with tactile comfort.

Its octagonal shape guarantees excellent ergonomics, whether you're right- or left-handed. It offers a stable and secure hold, limiting fatigue during long cutting sessions. The balance between blade and handle has been meticulously studied for optimum maneuverability in the kitchen!

Summary of your Japanese kitchen knife features

• Nakiri-shaped blade : ideal for vegetables, precise cutting

• San Maï structure: hard core with protective layers

• HAP40 steel with 1.3% carbon: long-lasting cutting

Hardness

• 65 HRC: excellent edge retention

• Polished/sanded finish: aesthetics and practicality

• Urushi lacquered oak handle: strength and elegance

• Octagonal shape: comfortable ambidextrous grip

• Handcrafted in Takefu: quality and tradition

To preserve the quality of your handcrafted nakiri knife, clean it exclusively by hand with a soft sponge and non-abrasive soap. Dry immediately after use to avoid oxidation. Never put it in the dishwasher or leave it to soak. For regular use, we recommend applying a thin coat of mineral oil or camellia oil to protect the blade.

Yu Kurosaki: a talented craftsman at Takefu Knife Village

Originally from the Fukui region, Yu Kurosaki is recognized as one of the most talented knifemakers of his generation. He works at the Takefu Knife Village, a mecca for traditional Japanese cutlery. Each Japanese knife from his workshop is designed with extreme attention to detail: choice of steels, precise heat treatments, hand hammering, aesthetic finishes and rigorous cutting tests.

Yu Kurosaki knives are distinguished by their balance of cutting finesse, sturdiness and meticulous design. His signature style, visible in the Gekko series, combines tradition and modernity!

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