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Kotobuki Teruhisa Nakiri Japanese Kitchen Knife
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- Made in Japan
- Stainless steel
- Traditional Japanese craftsmanship
- Magnolia wood handle
- Traditional Japanese shape
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||waltz japan||M.O. Deals||Amazon.com|
|Color||Sliver||Blade: Silver color Handle: Black||Steel||Silver|
|Item Dimensions||1.88 x 11.25 x 0.88 in||1.57 x 6.5 x 0.39 in||0.62 x 11.25 x 1.12 in||1.88 x 10.75 x 0.88 in|
Sword making history in Japan dates back over 1,000 years, when master sword smiths practiced their craft making weapons for warriors. Modern Japanese kitchen knives are a descendant of these renowned swords, as evidenced in the details, ideals and spirit that have been passed down through generations that go into each tool. This particular knife has a santoku shape. Santoku shaped knives have a flatter cutting edge than a traditional western chef's knife, with very little upward curve at the tip. Therefore, this knife excels at tasks that require a single downward cut rather than a rocking motion, making it a good choice for prep work such as slicing, dicing and mincing.
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The discount part is tossing several steps and the QA process. Ours arrived:
- Not especially sharp
- Except for the back of the heel which is way too sharp
- With the handle unfinished
- With the handle somewhat rough
- With a pronounced ridge on one side of the handle
But I can fix this. So I:
- Sharpened it on my Spyderco stones
- Scraped off the ridge
- Sanded the whole handle (longitudinally... soft and open grain wood, do NOT try to round it by wrapping sandpaper or steel wool and rotating!)
- Oiled the handle (I used mineral oil so it's all food safe)
- Used a deburring tool and a glit stick to take the edge off the heel
And now it's lovely with about 12 minutes of work. Worth it to me. If you do not have tools or time, may not be worth it to you.
Will try to remember to review further after we've had a few months with it.
The weak point of the knife is the handle. The rear (yellow) part of the handle is made of raw wood which gives a good grip, but the front (black) part of the handle is made of plastic. The plastic can get pretty slippery which is annoying. The knife would be much improved if the whole handle was wood or the plastic somehow textured. The other complaint is that the handle is relatively small - I'm a man with medium sized hands and I would prefer a slightly bigger handle.
In any case, highly recommended if you don't want to break the bank.
Update: it's been 4 months now and this has become my primary kitchen knife for chopping vegetables and similar, primarily because it's light, the blade is thin and slices very well, and it's very easy to sharpen. I only really reach for the larger chef knives when I have to cut something harder (e.g. meat or small bones, or cut the ends off asparagus etc) or when I need the point.
Update 2: it's been over a year now and this knife has actually improved. Through frequent usage the black plastic part of the handle has lost its shine and has become less slippery - it is now easy to get a good grip on the knife, so the first half of my complaint has been addressed by use. I would still recommend this knife, it's great.
A few words of caution:
This knife should be used with a wood or bamboo cutting board. Anything else might dull the edge.
The handle is unfinished magnolia wood, which is very water and rot resistant, but it is not finished in any way. It's actually quite rough to the touch. I sanded mine smooth, stained it with light stain and gave it 2 coats of polyurethane. This improves the handle quality immensely and makes it much more pleasurable to hold. and clean.
The steel surface is a bit rough on the grind, but still good looking. If you'd like, you can take some metal polish to it to remove some of the rough grind marks....just mind the blade and don't polish the roughed-up "release" surface on either side.
All notes aside, I love this knife. It was well worth the money and the extra day it took to finish the handle properly.