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Japanese Chef Knife - Kurosaki Nakiri Knives
Japanese Chef Knife - Kurosaki Nakiri Knives
Japanese Chef Knife - Kurosaki Nakiri Knives
Japanese Chef Knife - Kurosaki Nakiri Knives

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Hitohira STK Kurouchi | 165mm Nakiri Knife

Crafted in Fukui Japan, the STK series is an excellent combination of materials and design. A high quality forged blade of Shirogami #2 high carbon and carbon Damascus cladding, with kurouchi (rustic) finish.


These knives are thin behind the edge with a comfortable handle and nice balance, a quality mid range option which we are very much enjoying.

  • Hitohira STK Japanese Kitchen Knife
  • 165mm Nakiri Knife
  • Shirogami (White) #2
  • Carbon Damascus Steel Cladding
  • Kurouchi (Rustic) Finish
  • Ho Wood Handle
  • Pakka Ferrule
  • Hand-crafted in Japan
  • 158mm Blade Edge Length / 304mm Overall Length / 2.9mm Blade Thickness / 52mm Blade Height / 118g

* As our Japanese chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon chef knives will change colour (patina) over time, a small amount of extra care is required to prevent rust. This knife is stainless clad, only a small amount of high carbon steel is exposed.


Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Nakiri (Vegetable Knife)

Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
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.

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