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Motokyuichi Shirogami White Steel Kurouchi Nakiri Knife


  • $54.00

Blacksmith: Yasuhide Maeda
Brand: Motokyuichi
Type: Nakiri Knife (Double Bevel)
Blade Material: Shirogami Steel (White Steel) #2 Clad Soft Iron
Core: Shirogami Steel (White Steel) #2
Outside: Soft Iron
Handle Material: Magnolia Wood / Hou
Bolster: Plastic
Blade Length: around 160 mm
Total Length: around 305 mm
Blade Width: around 50 mm
Thickness of Spine MAX: around 4mm
Weight: around 145 g (5.1 oz)
Made in Japan

The edge is sharpened well and does not have secondary bevel. Then you can feel the sharpness.

"Kyuichi" prospered as a swordsmith in Hizen Shimabara during the Edo period. However, while the "Kyuichi" family gradually disappeared due to changes in the times, in 1895, the first Shojiro Maeda took over "Motokyuichi" at current location (Shimabara City, Nagasaki Prefecture) as a swordsmith. The inherited skills has been changed to making of daily necessities such as kitchen knives, sickles, and hoe, and now the 4th and 5th generations continue to protect it. Shimabara hand-made knives, which are hardened with high-quality water from Shimabara, which is selected as one of the 100 best waters, are sharp and durable, and are appreciated by a wide range of customers.

Shirogami / White Steel #2
Shirogami #2 is a high-carbon steel that is hard and that removes impurities and is easy to sharpen. It is needed to care for rust.


This knife has good cost performance. Some parts are not made perfectly and may have rust, but this is not defective in this case.

Carbon Steel is sharp. So many chefs prefer the sharpness of carbon steel. But carbon steel is not rust resistance. Rust will appear. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. 

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