Kanetsune White Steel No.2 Kurouchi Nakiri 165mm - Magnolia Handle

Experience Eight Centuries of Seki Blade-Making in a Kurouchi Nakiri

The Kanetsune White Steel No.2 Kurouchi Nakiri 165mm is forged in Seki City - Japan's knife-making capital for over 800 years. A White Steel core with a raw kurouchi finish, hardened to 60-61 HRC, paired with a traditional magnolia handle. A pure, reactive carbon steel nakiri for cooks who want the sharpest possible edge and don't mind the patina.

The Specs

• Steel: White Steel No.2 (Shiro-ko #2) carbon steel
• Finish: Kurouchi (blacksmith's finish)
• Hardness: 60-61 HRC
• Blade length: 165mm
• Blade height: 54mm
• Blade thickness: 3mm
• Handle: Magnolia, plastic ferrule
• Edge: Double bevel
• Origin: Seki City, Japan

The Kanetsune Difference

Kanetsune has been forging knives in Seki City since the tradition of "Seki-den" sword-making was established over 800 years ago. White Steel No.2 (Shiro-ko #2) is one of the purest carbon steels used in Japanese knife-making - a simple, high-carbon alloy with minimal additives that takes an exceptionally fine, razor-sharp edge. It is more reactive than Blue Steel and will develop a patina quickly, but rewards attentive care with unmatched sharpness. The kurouchi finish - the raw blackened surface left from the forge - is left intact on the blade flats, offering slightly better rust resistance than a fully polished carbon blade. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 54mm blade height for full knuckle clearance. The magnolia handle is lightweight and traditional.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - White Steel will rust quickly if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store on a magnetic strip or in a knife block