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alt="A Tetsujin kasumi ginsan nakiri 180mm with a straight edge and a dark handle rests on a dark textured surface. This nakiri knife features subtle blade patterning and engraved markings near the handle."
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alt="A Tetsujin kasumi ginsan nakiri 180mm with a straight edge and a dark handle rests on a dark textured surface. This nakiri knife features subtle blade patterning and engraved markings near the handle."
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alt="A rectangular Japanese vegetable knife, known as a nakiri knife, with a straight edge and wavy hamon line rests on a dark textured surface. The handle is partially visible."
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alt="A Japanese vegetable knife, or nakiri knife, with a straight-edged, rectangular blade and a dark handle rests on a dark, textured surface. Japanese characters are engraved on the blade."
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alt="A Japanese vegetable knife, or nakiri knife, with a straight-edged, rectangular blade and a dark handle rests on a dark, textured surface. Japanese characters are engraved on the blade."
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alt="A Japanese vegetable knife with a rectangular blade and dark wooden handle rests on a dark textured surface. This nakiri knife features a wavy hamon pattern and Japanese characters near the handle."
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alt="Choil shot of a nakiri knife blade with the sharp edge facing toward the viewer, making the thin metal appear as a vertical line against a plain, light-colored background."
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Tetsujin kasumi ginsan nakiri 180mm
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Hand-forged in Kochi, Japan by Toru Tamura and sharpened by Naohito Myojin, this nakiri features Ginsan stainless steel core with so-kasumi finish. The 169mm cutting edge with 50.3mm heel height provides excellent knuckle clearance for processing vegetables. Its stainless construction eliminates concerns about rust or patina upkeep. Suitable for home cooks and professional chefs seeking a low-maintenance high-performance vegetable knife.
Hand-forged in Kochi, Japan by Toru Tamura
Sharpened by Naohito Myojin
169mm (6.65") cutting edge length with 50.3mm heel height
a. For the care and maintenance of Tetsujin vegetable knives, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
