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- Master Yu Kurosaki Japanese Knife
- Raijin Series
- Cobalt Special Steel (Stainless)
- 165mm Nakiri Knife
- Echizen-Fukui, Japan
- Handle Option (Select above):
- Oak / Turquoise Spacer / Wenge
- Mono Walnut Timber Handle
- Hand-Crafted in Japan
- 160mm Blade Edge Length / 305mm Overall Length / 52mm Blade Height / 2.2mm Blade Thickness / 149g
* As our Japanese knives are hand-made (most with natural materials like timber), small variation to size and colour may occur.
** Some care is required with these knives to prevent chipping.

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.
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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