Nakagawa Kasumi Shirogami Nakiri 180mm

The Satoshi Nakagawa Kasumi Shirogami #1 Nakiri 180mm brings particular pleasure to vegetable preparation. Its broad blade and relatively straight cutting edge suit controlled chopping and push cutting, whether you are finely slicing cabbage, dicing onions or preparing neat vegetable batons.

At 180mm, the blade offers useful working length for larger vegetables while retaining the control of a dedicated nakiri. The broad profile provides a comfortable guide against your knuckles, helping you maintain consistent cuts as you work along an ingredient.

Forged by Satoshi Nakagawa in Sakai, this knife carries forward the tradition he learned under master blacksmith Kenichi Shiraki. Nakagawa became Shiraki’s sole apprentice and successor, developing his skills across both carbon and stainless steels, including the demanding craft of honyaki knife making.

The refined grind and soft kasumi finish give this nakiri an understated appeal. An octagonal magnolia handle with a buffalo horn ferrule complements the blade with pale natural wood and a traditional Japanese appearance.

Steel and Construction

The blade uses san mai construction, with a Shirogami #1 carbon steel core sandwiched between two outer layers of stainless steel. San mai means “three layers”, combining a hard cutting core with softer outer steel that supports it.

The stainless cladding covers most of the blade’s surface, reducing the amount of reactive carbon steel exposed to food and moisture. This makes daily care more manageable, although the Shirogami #1 core remains exposed along the cutting edge and must be kept clean and dry.

Shirogami #1, also known as White #1, is valued for its ability to take a fine edge and its responsive feel on whetstones. It is especially appealing to cooks who enjoy sharpening and maintaining their own knives.

The carefully finished grind supports smooth, accurate cutting. The kasumi finish adds a soft, misty appearance to the bevels, highlighting the transition between the stainless cladding and exposed carbon steel core.

Maintenance and Care

• The exposed Shirogami #1 edge will develop a patina with use and can rust if left wet. Wipe the blade during preparation, particularly after cutting acidic ingredients.
• Hand wash with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Do not soak the knife or place it in a dishwasher.
• Use a wooden or suitable synthetic chopping board. The nakiri is designed for vegetable preparation, so avoid bones, frozen food and twisting through hard ingredients. Use controlled cuts and avoid forcing the blade.
• Maintain the edge with a whetstone. Avoid abrasive cleaning pads that could alter the kasumi finish, and store the knife dry with its edge protected. For extended storage, apply a light coat of food safe knife oil to the clean, dry blade.

Best for: Dedicated vegetable preparation, fine slicing, controlled chopping and cooks who appreciate traditional carbon steel and whetstone sharpening.

Kitchen Samurai Ease of Use Rating: Confident Cook. Stainless cladding simplifies care, while the exposed carbon steel edge requires attentive wiping, drying and careful handling.

HRC:62

Made in Japan.

Free shipping on orders over R1,500.