Yu Kurosaki Kokusen AS Nakiri 155mm with Rosewood Octagon Handle

Overview

The Yu Kurosaki Kokusen Aogami Super Nakiri 155mm is a compact, high-performance Japanese vegetable knife forged in Echizen, Fukui. Its tall 52mm blade and flat nakiri profile give excellent knuckle clearance and efficient board contact for chopping, push-cutting and fine vegetable preparation.

The core is Aogami Super—also called Blue Super—a high-carbon steel prized for taking an exceptionally keen edge and retaining it through demanding prep. Stainless cladding protects most of the blade face, while the exposed carbon-steel cutting edge will develop a natural patina and should be dried promptly after use.

Kokusen means “black flash,” an apt name for Yu Kurosaki’s crisp, light-catching hammered finish. The textured cladding gives the blade a distinctive three-dimensional surface while preserving the thin cutting geometry for which his knives are known. This knife is completed with an octagonal rosewood wa handle for a secure, ambidextrous grip and a warm traditional appearance.

Why Choose This Knife?

• Purpose-built 155mm nakiri profile: A compact, agile vegetable specialist with a broad blade and efficient flat edge.
• 52mm blade height: Provides generous knuckle clearance and makes it easy to transfer prepared ingredients from board to pan.
• Aogami Super core: Takes a very fine edge and offers excellent edge retention.
• Thin Echizen geometry: Moves cleanly through vegetables with low resistance.
• Kokusen tsuchime finish: Yu Kurosaki’s striking hammered pattern catches the light and gives the blade its distinctive character.
• Octagonal rosewood wa handle: Comfortable, lightweight and suitable for right- or left-handed use.

Who Is It For?

This nakiri suits professional chefs and enthusiastic home cooks who want a refined vegetable knife with carbon-steel performance. It excels at chopping cabbage, onions, herbs, root vegetables and other produce. The hard, thin edge is designed for controlled cutting—not bones, frozen food, hard pits, twisting or lateral pressure.

About Yu Kurosaki

Yu Kurosaki is a leading Echizen blacksmith known for expressive hammered finishes, thin cutting geometry and high-performance heat treatments. After a long apprenticeship under Hiroshi Kato, he established his own forge and became one of the youngest smiths recognised as a Traditional Craftsman in Japan.

Specifications

• Knife Type: Nakiri
• Blacksmith: Yu Kurosaki
• Series: Kokusen
• Region: Echizen, Fukui, Japan
• Core Steel: Aogami Super / Blue Super carbon steel
• Cladding: Stainless steel
• Construction: San-mai
• Finish: Kokusen tsuchime
• Blade Length: 155mm
• Overall Length: 300mm
• Blade Height at Heel: 52mm
• Spine Thickness at Heel: 2.0mm
• Weight: 158g
• Hardness:  63 HRC
• Bevel: Double bevel
• Handle: Octagonal rosewood wa handle
• Hand Orientation: Ambidextrous

Measurements are representative of this individual handmade knife. Small variations in finish and natural handle grain are normal.

Care

Hand wash and dry immediately after use. The exposed Aogami Super edge can form a patina and may rust if left wet. Do not place the knife in a dishwasher. Use a wood, rubber or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting and lateral pressure. For extended storage, apply a very light coat of food-safe knife oil to the carbon-steel edge.

Common Questions

What is a nakiri best used for?

A nakiri is a Japanese vegetable knife designed for clean chopping and push-cutting. Its broad blade offers excellent knuckle clearance and is useful for transferring chopped ingredients.

Is Aogami Super stainless?

No. Aogami Super is carbon steel. The stainless cladding protects most of the blade, but the exposed cutting edge can patina or rust and must be kept clean and dry.

Is this knife suitable for left-handed cooks?

Yes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.