-
Shop Knives
-
Brands/Blacksmiths
- Blenheim Forge
- CCK
- Fujiwara Kanefusa FKM (Seki Souma)
- HADO
- Hajimaru
- Hatsukokoro
- Higonokami (Folding Knife)
- Hinoura Hamono
- Kajibee
- Kei Kobayashi
- Kisuke
- Leszek Sikon
- Masutani
- Matsubara Hamono
- Morihei
- Naohito Myojin
- Naoki Mazaki
- Nigara Hamono
- Okeya
- Sakai Kikumori
- Sakai Takayuki
- Shigefusa
- Shigeki Tanaka
- Satoshi Nakagawa
- Seido
- Shiro Kamo
- Shizu Hamono
- Shoichi Hashimoto
- Suncraft
- Tadafusa
- Tadokoro Hamono
- Takamura
- Takayuki Shibata
- Takeshi Saji
- Tetsujin Hamono
- Tojiro
- Toshihiro Wakui
- Tsunehisa
- Yoshikane
- Yoshimi Kato
- Yu Kurosaki
-
Knife Types
- Bread Knives
- Bunka (General Purpose)
- Cleaver (General Purpose)
- Deba (Fish - Single Bevel)
- Gyuto (General Purpose)
- Higonokami (Folding Knife)
- Honesuki (Poultry - Single Bevel)
- Honyaki
- Kiritsuke (General Purpose)
- Nakiri (Vegetables)
- Petty (Utility)
- Santoku (General Purpose)
- Steak/Table Knives
- Sujihiki (Protein - Double Bevel)
- Yanagiba (Protein - Single Bevel)
- Specialty
-
Steel Types
-
Budget
Knife SetsSharpening GearAccessoriesHomewares -
- Log in
-
My cart0
(10)
Kisuke Blue 2 Kurouchi Tsuchime Nakiri 165mm
£294.00 GBP
Unit price / perShare
Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Nakiri
Blade Material
Blue 2 Carbon Steel Core + Soft Iron Tsuchime Kurouchi Finish
Handle Material
Octagon Ebony & Blonde
Maintenance Level
High
Edge Length
160mm
Overall Length
310mm
Spine Thickness
3.5mm/2mm
Blade Height
60mm
Weight
180g
HRC
62-63
An In depth look
Blade Type
The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.
Steel Type
Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.
Care Information
This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.
Introducing
Kisuke
Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.
Beautiful, razor sharp and did I mention beautiful? Chefs edge obviously only source out the best.
Beautiful, razor sharp and did I mention beautiful? Chefs edge obviously only source out the best.
Stunning knife that is fantastic to use. Pleasure to use
This is such a beautiful knife, the craftsmanship is second to none, outstanding quality. It’s very sharp and holds a great edge, it’s even very easy to bring back on the stone. We’re so glad we bought it, it’s worth every penny. Looking forward to buying more from the store.
Racorsharp and my favourite kitchenknife !
Thank you ☺️
This is hands down the best knife I've ever used, razor sharp, cuts paper like butter, and weighted perfectly, you can see the amount of time that went into the making- in the beautiful craftsmanship. Great service From Chefs Edge, thank you KISUKE
Stunning knife that is fantastic to use. Pleasure to use
This is hands down the best knife I've ever used, razor sharp, cuts paper like butter, and weighted perfectly, you can see the amount of time that went into the making- in the beautiful craftsmanship. Great service From Chefs Edge, thank you KISUKE
Racorsharp and my favourite kitchenknife ! Thank you ☺️
This is such a beautiful knife, the craftsmanship is second to none, outstanding quality. It’s very sharp and holds a great edge, it’s even very easy to bring back on the stone. We’re so glad we bought it, it’s worth every penny. Looking forward to buying more from the store.