Hand-crafted in Echizen Japan, Ittetsu Kurouchi are a high performance carbon steel knife with a rustic aesthetic. The grind is very thin behind the edge which yields an extremely good cutting performance, some care is required however to prevent chips.
The fit and finish of these knives is a little lower than others but the performance more than makes up for it, it is amazing value for a White #1 hand forged knife.
- Ittetsu Kurouchi Japanese Knife
- Echizen, Japan
- 165mm Nakiri Knife
- Kurouchi (Rustic) Finish
- Shirogami (white) #1, Soft Iron Clad
- Mono Walnut Handle
- Hand crafted in Japan
- 165mm Blade Edge Length / 315mm Overall Length / 3.1mm Blade Thickness / 49mm Blade Height / 151g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* This knife is a thin white steel blade, performance levels are extremely high but some care is required to prevent chipping.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.