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Mutsumi Hinoura Shirogami Kurouchi Nashiji – Vegetable Knife 16.5cm – Nakiri
Mutsumi Hinoura Shirogami Kurouchi Nashiji – Vegetable Knife 16.5cm – Nakiri
Mutsumi Hinoura Nakiri 165mm AS Kurouchi Custom Japanese Knife
Mutsumi Hinoura Nakiri 165mm AS Kurouchi Custom Japanese Knife
Mutsumi Hinoura Nakiri 165mm AS Kurouchi Custom Japanese Knife
mutsumi hinoura nakiri blade
mutsumi hinoura nakiri detail blue nashiji japanese knife
mutsumi hinoura gyuto detail kurouchi nashiji blade end
(1 customer review)

Mutsumi Hinoura Shirogami Kurouchi Nashiji – Vegetable Knife 16.5cm Nakiri


Get this limited edition Mutsumi Hinoura 165mm Nakiri with Shirogami #2 steel core and stainless cladding with Nashiji Kurouchi finish. Highly recommended for busy cooks and equally great as a home knife. The straight blade is design for chopping fruits and vegetables.

– Blade set in beautiful stabilised premium-cut maple wood in octagonal shape
– Very responsive to sharpening stones

EAN Code 0727269540640 SKU: KI_KN_MHINOURA_NAK165NASH Availability: Handcrafted. Processing time 1-2 weeks.

Product Description

The Nakiri

This Mutsumi Hinoura Nakiri knife allows for effortless vegetable chopping that professional chefs and home cooks can admire. The natural curve and depth allow you to effortlessly rock the blade when needed to cut through every vegetable in your path. And the hollow blade doesn’t hold onto sliced foods like other knives. Instead, the sliced foods easily slide off of the blade into your dish. Forged with a thinner blade, the knife is lighter than its counterparts and allows for a faster overall chopping action to be performed.

The blade

The blade is made from shirogami with a carbon content between 1.05% and 1.15%, also known as White Steel #2. This is a very pure carbon steel, very popular among high end Japanese knives. The blade has a very good edge holding and very high working hardness. This means you can grind it to exceptional sharpness, which retains it for a long time. This steel is particularly suitable for the gentle preparation of foods but it is prone to oxidation, which means your knife will rust if not taken care of.

The blade’s Nashiji finish is a traditional Japanese blacksmithing finish. It is similar to a Kurochi finish as it has a rustic and unfinished-looking charm. It differs from the Kurochi finish as the blade is lightly dappled, giving it a smoother finish than Kurochi, yet still coarser than a satin finish. The rustic nature of the Nashiji finish means that every blade will have a unique pattern.

The handle

The beautiful handles are made with extremely limited European maple burl dyed in a green and blue colour. The wood is dried for two years before it undergoes the process of stabilisation and colour dying. This ensures the wood is completely waterproof to avoid bacteria growth and is able to last generations.

The stabilised premium-cut maple burl is cut into the octagonal shaped ambidextrous handle, giving you a firm grip on the knife. Not only are the handles aesthetically pleasing, they are also light. This allows for maximum precision and more controlled movements during use.

Please note that no two handle colours or patterns are ever the same as the natural properties of each wood block are unique and will absorb the colour dye differently. This will give each knife a beautiful unique look.

The blacksmith

The Hinoura family is a well-known Japanese family of blacksmiths that have been making knives for over 120 years. After years of handcrafting knives, they have developed unique skills and knowledge, which have been passed from generation to generation.

Mutsumi Hinoura has been training and working with his father, master smith Tsukasa Hinoura, since 2001, in Sanjo. Hinoura’s unique bladesmithing techniques allow producing knives that will keep fine edges longer than any other knife on the market. His knives have good distal tapers and wide kiriba style bevels, and really wonderful heat treatments. He has a lot of experience with hunting and outdoor knives, and their kitchen knives carry some of the same qualities of toughness.


Shirogami #2 is very responsive to sharpening stones, taking an extremely fine, biting edge easily. As shirogami and iron are both reactive, keep these dry when not in use to avoid rust. Please remember that the core is not stainless and should be dried after use (check our maintenance tips here). The blade will develop a dark patina with normal use, but any orange rust should be removed with a light abrasive or sharpening.

Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:

  1. Don’t put your knife in a dishwasher, ever.
  2. Store your knives either on the magnetic knife strip, knife stand, or sheathed in the utensil drawer.
  3. Don’t slide your knife, blade down, across the cutting board to clear away what you just chopped.


Weight 0,3 kg
Dimensions 35 × 5 × 3 cm

Mutsumi Hinoura


Steel Type

Knife Handle Material

Blade Length

Knife Type

Handle Waterproof


1 review for Mutsumi Hinoura Shirogami Kurouchi Nashiji – Vegetable Knife 16.5cm Nakiri

  1. Jackson (verified owner)

    I know this isuper expensive, but I had to have it.

  2. Charles (verified owner)

    Good quality.

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