Masutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mmMasutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
★★★★★ ★★★★★ 5.0 2 reviews

Masutani Kokuryu VG10 Nakiri 165mm

$145.00 AUD
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Masutani Kokuryu VG10 Nakiri 165mm
$145.00 AUD
★★★★★ ★★★★★ 5.0 (2)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
VG10, Stainles Tsuchime Clad
Maintenance
Easy
2 / 5
How to care for this steel
Style
Nakiri
Blade Material
VG10, Stainles Tsuchime Clad
Handle Material
Western Pakka Wood
Bevel
Double Bevel
Edge Length
165mm
Overall Length
300mm
Spine Thickness Heel/Mid
1.9mm @ Mid
Blade Height @ Heel
51mm
gWeight
173g

An In Depth Look

Blade Type
Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type
Steel Type Read

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Artisan Crafter with Traditional Techniques

Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan, the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools, and their stories, into the hands of cooks who appreciate the difference.
Shop Artisan Crafter with Traditional Techniques →

Customer Reviews

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Customer Reviews

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M
Milan Poropat

Madurai Nakuru 165

R
Ralph Murdaca
Bloody fantastic knife!!

Razor sharp!!
Sliced through potatoes, carrots, celery and onions like a dream.
Wow!! What a heavenly edge!
Amazing performance at an amazing price!
Get one!