Vintage Japanese Kikutake Nakiri Knife 160mm High Carbon Steel 1673

Experience Clean Vegetable Preparation with a Vintage Kikutake Nakiri

This pre-owned Kikutake Nakiri pairs a 160mm high carbon steel blade with a wood handle. Its recorded double bevel and rectangular vegetable-knife format offer a focused tool for everyday produce preparation.

The Specs

• Recorded maker / brand: Kikutake
• Recorded inscription: 菊武別打 (Kikutake Betsu-uchi)
• Knife type: Nakiri
• Steel: High carbon steel; exact alloy not recorded
• Recorded hardness: 58 HRC
• Blade length: 160mm
• Overall length: 290mm
• Recorded blade thickness: 1.6mm; measurement position not confirmed
• Bevel: Double bevel
• Recorded construction: Fully forged, full tang
• Handle: Wood
• Recorded knife weight: Approximately 150g
• Origin: Japan
• Condition: Vintage, pre-owned

Kikutake Betsu-uchi Markings

The original inscription notes read 菊武 as Kikutake and 別打 as Betsu-uchi, translated in those notes as specially forged or custom made. The wording is retained as recorded inscription context, without treating it as proof of a higher product tier or an individual custom commission. No production date or additional maker history is assigned.

The Nakiri is a dedicated Japanese vegetable knife, with a flat, rectangular blade suited to push-cutting rather than relying on a rocking motion. Carbon steel can take a keen edge and rewards careful drying and whetstone maintenance. The original specifications give 1.6mm blade thickness, while the narrative calls it behind the edge. Because the measurement position is not confirmed, it is retained as recorded blade thickness without claiming a particular edge thickness.

Care & Maintenance

• Hand wash only, never in the dishwasher
• Dry immediately after washing to help prevent rust
• Do not soak the wood handle
• Apply a light coat of food-safe camellia oil after drying, particularly before storage
• Hone carefully as needed, preserving the existing double-bevel geometry
• Sharpen on a whetstone when needed
• Store on a magnetic rack or in a knife block to protect the edge