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An elegant and high-performance nakiri knife forged by Yu Kurosaki!
16.5 cm blade with San Mai construction: outer layers of stainless steel
Core made of Japanese Aogami Super steel (contains ≃ 1.5% carbon )
Hardness: 65 HRC Rockwell - Extremely long-lasting edge
Fine “fireworks”hammering – Flat grind
Rosewood handle and black pakkawood bolster
Octagonal shape: ambidextrous grip
Handcrafted by Yu Kurosaki in Japan
Limited quantities
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Handcrafted in Japan, this 16. 5 cm Yu Kurosaki Kokusen AS artisanal nakiri knifecombines a straight blade geometry with a high-performance San Mai construction. Its blade is ideal for evenly slicing vegetables, fruits, and herbs, while its octagonal handle ensures a precise grip. The delicate hammered finish creates a unique texture, with variations specific to each piece.
The rosewood handle features shades and grain patterns that vary from one knife to the next. This natural material feels pleasant to the touch and gives the knife a unique appearance. Differences in color and pattern are therefore not defects; they reflect the natural character of the wood.
The black pakkawood bolster creates a striking contrast with the handle. This material, composed of wood and resin, is highly stable in the face of humidity fluctuations. Its dark finish complements the aesthetic of the line while ensuring a harmonious transition to the blade.
Thanks to its octagonal shape, the handle is suitable for both right- and left-handed users. Its various facets allow for a natural adjustment of finger placement and maintain good control during repeated cutting tasks.
Measuring 16.5 cm in length, the blade features a San Mai construction with a core of Japanese Aogami Super steel, surrounded by outer layers of stainless steel. The concentrated carbon steel core ensures cutting performance, while the outer layers protect it and facilitate daily maintenance.
Aogami Super steel (or Blue Paper Steel) contains approximately 1.5% carbon. This composition results in a fine edge capable of making clean cuts through vegetables and herbs. With a hardness of 65 HRC, the steel retains its edge for a long time and responds precisely to sharpening on a whetstone.
The flat grind produces a uniform geometry, well-suited to the nakiri’s vertical motion. The delicate hammering creates a textured pattern reminiscent of fireworks. The Kokusen line, which can be translated as “black sparkle, ” is thus based on a contrast between dark hues, hammered patterns, and stainless steel layers.
Clean the blade of your Yu Kurosaki Japanese knifeby hand with a soft sponge, then dry it immediately. The Aogami Super core is not stainless: do not leave your knife soaking in the sink, do not put it in the dishwasher, and avoid prolonged contact with moisture.
Use a wooden cutting board or one made of a soft material. Do not cut bones, frozen foods, or very hard items. To maintain the 65 HRC edge, use a whetstone suitable for highly hardened steels. A thin layer of food-grade oil may be applied before prolonged storage.
Yu Kurosaki is a Japanese blacksmith based in Echizen, Fukui Prefecture. He began his apprenticeship as a blacksmith in 2002 before opening his own workshop in 2014 at Takefu Knife Village, an iconic center of Japanese cutlery.
In his workshop, he crafts knives in small batches using various Japanese steels, including Aogami Super, VG10, and SG2. His work combines traditional methods with contemporary finishes, recognizable by their delicate hammered patterns and irregular designs.
The Kokusen AS line features an Aogami Super core encased in stainless steel layers. Its hammered finish, inspired by fireworks, combined with rosewood and black pakkawood, gives each nakiri a unique appearance.
All the knives forged by Yu Kurosaki are waiting for you at Knifeleader.eu!
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