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瀧火 - Takibi

Takibi Nakiri Knife – Handcrafted Japanese Vegetable Knife

Takibi Nakiri Knife – Handcrafted Japanese Vegetable Knife

¥11,900 JPY
¥11,900 JPY
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Product details

Designed for clean, precise vegetable cutting, the TAKIBI Kurouchi Nakiri Knife brings traditional Japanese craftsmanship into everyday use.

Its straight-edge blade allows for smooth, even slices with a simple downward motion, preserving the texture and natural flavor of ingredients. From delicate greens to dense root vegetables, it delivers clean cuts without tearing.

The wide, square blade makes preparation effortless—allowing you to chop, peel, and easily transfer ingredients directly from the board to the pan.

Finished with a traditional kuro-uchi surface, the blade retains its natural blackened texture from the forging process. This not only gives each knife a unique, rustic character, but also helps protect the blade and reduce friction.

At just 126g, it is lighter than a typical chef’s knife, reducing fatigue during extended use. The natural poplar wood handle provides a comfortable, secure grip with a warm, Japanese feel.

Inspired by centuries-old sword-making techniques, this knife carries the essence of Japanese craftsmanship into modern kitchens.

Simple, functional, and built for everyday use—this is more than a knife. It’s a tool that brings intention and precision to your daily cooking.

Specifications
• Blade type: Nakiri (vegetable knife)
• Finish: Kurouchi (black forged finish)
• Weight: 126g
• Edge: Double bevel (suitable for right & left-handed users)
• Handle: Natural wood (poplar) 

Specification

  • Blade: Mild steel, double-edged
  • Length: 16.5cm (6.5")
  • Weight: 126g
  • Handle: Natural poplar wood
  • Made in Japan
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Kurouchi Nakiri Vegetable Knife

A hand-forged nakiri knife featuring a traditional Kurouchi finish, crafted using techniques inspired by Japanese swordsmithing.

What makes it special

Purpose-Built for Vegetables

The nakiri knife was created in Japan to cut vegetables cleanly and precisely, preserving their texture and flavor. Simple, purposeful, and rooted in tradition.

Clean, straight cuts every time

The nakiri’s straight edge is designed to cut cleanly through vegetables with a smooth, downward motion.

Unlike curved blades, it creates precise, even slices without tearing—ideal for everything from delicate greens to dense root vegetables like cabbage and daikon.

Effortless Preparation

A wide blade makes chopping, peeling, and transferring ingredients quick and effortless.

The beauty of Kurouchi finish

A traditional finish that preserves the raw texture of forging, combining rustic beauty with practical performance.

Inspired by Japanese Swordsmithing

The kuro-uchi knife traces its origins to traditional Japanese sword-making techniques.

From the Kamakura to Muromachi periods, these forging methods were refined and later adapted for everyday cutlery—bringing centuries of craftsmanship into modern use.

The Meaning Behind the Kurouchi Finish

Kuro-uchi refers to the dark finish left on the blade during the forging process.

Instead of polishing the entire surface, only the cutting edge is refined, while the rest retains its natural, blackened texture.

This finish not only gives the knife its distinctive, rustic look, but also helps protect the blade and improve resistance to rust—making it both beautiful and practical for everyday use.

Lightweight and easy to handle

Lightweight and easy to hold, with a natural wood handle for a comfortable grip.

Designed for both right- and left-handed users.

Specification

Kurouchi Nagiri Vegetable Cleaver 16.5cm(6.50inch) H-30.9cm(12.17inch)
Blade:Steel・Mild iron/Double-edged
Handle: Poplar（Natural Wood）

FAQ

What is the main benefit of using a Nakiri knife compared to a Chef's knife?

Unlike the curved blade of a Chef's knife, the Nakiri has a flat, rectangular blade.
This allows for a clean "push-cut" where the entire edge touches the cutting board at once, making it the perfect tool for slicing and dicing vegetables quickly and evenly without bruising them.

Is this knife suitable for left-handed users?

Yes. The Takibi Nakiri Knife features a "Ryoba" (double-edged) blade, meaning it is sharpened on both sides. It can be used comfortably by both right-handed and left-handed chefs without any loss in precision or performance.

How often should I sharpen the knife, and can I do it myself?

Depending on usage, we recommend sharpening once every 1–2 months using a whetstone (1000/6000 grit) to maintain its professional edge. Its straight blade makes it much easier for beginners to learn and perform self-sharpening compared to curved blades.

Is the blade made of stainless steel or carbon steel?

The blade is crafted from SK5, a high-quality Japanese carbon tool steel known for its exceptional sharpness and edge retention. While it offers professional-grade cutting performance, carbon steel requires more care than stainless steel. Please ensure you wash and dry it thoroughly after each use to prevent rust.

Can I wash this knife in a dishwasher?

No, please hand wash only. The high heat, harsh detergents, and movement inside a dishwasher can damage both the steel's temper and the wooden handle. Simply wash with mild soap and warm water, then dry immediately.