Hidari Tohzo Kuro-Uchi Nakiri 165mm

SPECIFICATIONS

Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Magnolia Wood
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 53mm
Spine Thickness: 4.10mm tapered to 1.30mm
Weight: 142g

Forged in Japan by Hidari Tohzo, this Nakiri is all about tradition, craftsmanship, and serious cutting power. Made with an Aogami Blue #2 Carbon Steel core and iron-clad with a Kurouchi finish, it’s built to hold a razor-sharp edge and slice through anything with ease.

It’s got a thick spine at the bolster, tapering down at the tip, making it front-heavy—perfect for anyone who loves a solid pinch grip. The magnolia wood handle is pressure-fitted onto the tang using heat, so you might notice small crevices over time. That’s totally normal for a handmade knife, and a little beeswax now and then will keep things sealed up.

If you love handmade knives with a bit of a raw, rustic vibe, this one’s for you. It’s got high-end steel at an affordable price, and the kind of character you just don’t get with factory-made blades.

Nakiri knives are highly known for their long and flat blade. They tend to be fabricated with a higher heel compared to other models and are extremely popular for chopping vegetables. They are the ideal candidate for cutting long veggies in a single chop, but also great for a push or pull cut into harder vegetables. The square shape allows you to easily grip your fingers around the handle with no fear of busting your knuckles when chopping your vegetables.

Many chefs that regularly work with vegetables and fruits consider their Nakiri a primary knife in the kitchen.