Tsunehisa Nakiri Shirogami #2 Cherry 165mm (6.5″)

The Tsunehisa Nakiri Shirogami #2 Cherry 165mm (6.5″) is a great vegetable focused knife with a beautiful cherry wood handle and hammered dents. Nakiri is a double bevel version of the traditional Japanese knife Usuba (which are traditionally single ground). These knives are made for one task only – cutting vegetables.

The San-mai (three-ply) lamination brings the best of both worlds to this knife! The core is made of high-carbon Japanese steel, Shirogami #2, which offers uncompromising sharpness, easy sharpening, and a great feel during use, while the two outer layers are made of softer stainless steel that protects the knife well against rust. In short, unmatched sharpness and easy maintenance.

BLADE SHAPE:
Nakiri Designed for cutting vegetables, the Nakiri shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.

STEEL:
Shirogami #2 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.

Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you’re using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.

The steel will gradually acquire a patina that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a knife care oil.

LAMINATION:
The blade was laminated with stainless steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.

BLADE FINISH:
The blade has been treated with hammer blows, resulting in a textured tsuchime look that gives it a nice finish and also prevents food from sticking to the blade.

HANDLE:
The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the cherry handle and maple wood ferrule. It’s suitable for both left- and right-handed users.

BLACKSMITH:
Tsunehisa knives are a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.