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Nakiri - YOI Series
This knife features a traditional kuro-uchi (black-forged) finish that carries on the spirit of the village blacksmith. Its rugged, raw appearance reflects the warmth of true handcraftsmanship, and the more you use it, the more it will grow on you.
The name “Yoi” (meaning “dusk” or “the beginning of night”) was chosen to symbolize the black-forged surface as the onset of night, while the brilliance of the edge, brought out through sharpening and use, evokes the light of dawn. It is a knife you can nurture over time, enjoying the pleasure of raising a blade that becomes uniquely your own.
The Nakiri knife is a traditional Japanese vegetable knife, designed for precise chopping, slicing, and dicing. Its straight blade makes clean cuts through vegetables, while the flat edge ensures full contact with the cutting board.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2hkyin | 130 | 310 | 165 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Blue Steel #2 | Magnolia octagonal handle with buffalo horn bolster |
Nakiri
A Nakiri knife is a double edged , rectangular shaped knife mainly used in Japanese households for chopping vegetables. The shape of the blade allows for your cut to go straight down to the cutting board, eliminating the rocking motion of other knives.
Blue Steel #2
Adding tungsten, chromium, and alloy carbides to White Steel makes for a tough, chip-resistant blade.
Carbon Steel
Blue Steel #2 is made by adding trace amounts of tungsten and alloy carbides (both for hardness), and chromium (for toughness and rust resistance) to White Steel, creating an alloy steel that is very tightly bonded. This also leads to better edge retention compared to White Steel #2, so you can cut better for longer. Professional chefs looking to enter the next level of quality will often choose a Blue Steel #2 knife, but beginners can use this also.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
Forge Welded
Forge Welded knives undergo a forging process where steel is heated to high temperatures and then shaped with a hammer. This carefully done process changes the internal structure of the steel, producing a blade with superior hardness levels. Highly skilled craftspeople forge, quench, and create the knife's cutting edge by hand, resulting in a sharp blade with long edge retention.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
