Made in Japan

Fujiwara Yasuhiko Ginsan Nakiri with Oak Handle 165mm / 6.5" Oak Handle

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Are you tired of the challenges posed by dense daikon and the time-consuming preparation of vegetables?

Handcrafted by Fujiwara Yasuhiko, this Nakiri will be a game-changer in your kitchen. Painstakingly crafted from Ginsan (Silver #3), this knife is set to revolutionize your culinary experience. This handcrafted Nakiri will have amazing edge retention.

Only a true master like knife maker Fujiwara Yasuhiko possesses the necessary skill and craftsmanship required to create such a remarkable blade. Embrace the precision and efficiency of the Fujiwara Yasuhiko Handcrafted Nakiri and rediscover the joy of effortless vegetable preparation.

Ideal for: Chopping, slicing, disjointing, dicing, and julienning. 

Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Nakiri Knife
Blade Material: Ginsan Steel (Silver #3) - Stainless Steel
Blade Length: 165 mm (6.5")
Edge Type: Double Bevel
Oak Wood Handle 

Weight: 152 g
Blade Width: 43 mm
Blade Thickness: 1 mm
Handle Length: 130 mm
Handle Thickness: 30 mm

Ginsan is a Japanese steel which is very fine-grained stainless steel and can have an edge sharpness and edge retention similar to some high-carbon steels. This steel is generally thought to be slightly easier to sharpen than VG-10 while also slightly more susceptible to rust due to the lower chromium content.

Japanese Nakiri knives have long, broad, and flat design allows for ease-of-use when implementing rocking, chopping, cutting, and mincing motions. The double bevel, wide blade allows cooks to prep whole cabbages with ease and the handle clearance allows plenty of room for your hand while working.  Easy to work with, it is understandable why the Nakiri chef knife is first up when daikon, cabbage, or other vegetables reach the countertop.

Yasuhiko Fujiwara, hailing from Miki City, is a highly skilled knife maker renowned for his exceptional craftsmanship. Holding the esteemed title of Dento Kogeishi, he is certified by Japan as a master of traditional artistry, exemplifying a profound understanding of his craft.

He proudly carries on a legacy dating back to 1927, representing the third generation of the esteemed Fujiwara Kogatana Seisakusho. From inception to completion, Yasuhiko personally oversees every step of the knife production process, ensuring meticulous attention to detail. He passionately engages in the intricate art of expertly crafting the blades with precision and dedication.  Yasuhiko Fujiwara is a true master, cherishing the traditions of his ancestors while infusing innovation into his work, resulting in extraordinary knives that bear the mark of his unparalleled skill.

*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.

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