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alt="A close-up view of a Japanese vegetable knife with a dark, textured blade and a polished, sharp edge, resting on a plain grey surface."
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alt="Close-up of a Japanese vegetable knife blade showing a sharp edge with a textured, hammered black finish on the upper part. This nakiri knife rests on a dark, smooth surface."
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alt="Close-up of a Japanese vegetable knife blade showing a sharp edge with a textured, hammered black finish on the upper part. This nakiri knife rests on a dark, smooth surface."
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alt="Close-up of a nakiri knife blade with a textured, mottled upper half and smooth, polished edge below. Japanese characters and the words "Aogami Super" and "Mutsumi" are engraved on the Japanese vegetable knife."
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alt="A Japanese vegetable knife with a black handle and a dark, textured blade lies on a gray surface. The nakiri knife features a straight edge and a shiny, polished lower section."
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alt="A gloved hand balances a nakiri knife by its blade on an index finger. The knife features a textured, rustic-looking blade and a dark wooden handle, set against a plain gray background. It shows the balance point."
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Mutsumi Hinoura kurouchi nashiji AS nakiri 180mm
Regular price¥43,000 JPY
Regular priceSale price¥43,000 JPY
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Specifications
Hand-forged in Sanjo, Japan by Mutsumi Hinoura, this nakiri features an Aogami Super carbon steel core clad in stainless steel with a kurouchi nashiji finish. The stainless cladding reduces maintenance concerns while the kurouchi nashiji finish gives the blade a rustic, traditional aesthetic. This nakiri has satisfying heft and presence in hand.
A nakiri is a traditional Japanese vegetable knife, designed with a tall rectangular blade that excels at chopping, slicing, and push‑cutting — perfect for those who prepare large amounts of vegetables and want efficiency.
Hand-forged in Sanjo, Japan by Mutsumi Hinoura
Aogami Super carbon steel core (~64 HRC) with stainless cladding
Octagonal ebony handle with pakka wood ferrule
Suitable for right- or left-handed users
An excellent choice for those ready to step up from entry‑level nakiri options
About the blacksmith: Mutsumi Hinoura, born in 1981, is a fourth-generation blacksmith who trained under his father, Tsukasa Hinoura, who began forging knives in 1975. Since 2001, Mutsumi has specialized in traditional Japanese forging techniques, crafting hatchets, hunting knives, and kitchen knives. Recently, Mutsumi established his own independent workshop, continuing the Hinoura family's legacy of fine craftsmanship.
a. For the care and maintenance of Mutsumi Hinoura knives, please refer to our care guide below. b. Slight variations in measurements and surface finish are common in hand-forged Japanese knives. c. Photos shown may differ slightly from the actual piece as each knife is unique. If you'd like photos of the actual piece available, feel free to message us before purchasing.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
