Hirofumi Akahata | Kuro-uchi Nakiri Knife 120mm

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To ensure that many people can enjoy Daiki Akahata's works, we are limiting purchases to one item per person, with a total of up to three items including different types. We appreciate your understanding.
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Nakiri Knife Crafted by a Blacksmith

This is a nakiri knife crafted by Daiki Akahata, the fifth-generation blacksmith of "Kaji An Daitoku," who runs a workshop in Matsusaka City, Mie Prefecture. Unlike mass-produced knives available on the market, the nakiri knives crafted by blacksmith Akahata are forged through fire and hammered steel, resulting in a kurouchi (black-forged) finish.

Slice, slice, slice...

A truly sharp knife has the sensation of the blade falling naturally without needing much force. Nakiri knives, ideal for cutting vegetables, are recommended for those who appreciate using the right knife for each ingredient and for cooking enthusiasts.
［From top: Kurouchi Nakiri Knife 165mm, Kurouchi Nakiri Knife 120mm, Kurouchi Coro Knife Nakiri type］

Using Different Knives

A nakiri knife is said to be the most suitable for finely chopping vegetables, such as for dicing or julienning. The 120mm nakiri knife is easy to use for delicate tasks and is a convenient size for peeling.

You might even consider a slightly smaller 120mm nakiri knife as an alternative to a petty knife, which is often recommended as a second knife to acquire.