Kurosaki Brass R2 165mm Nakiri

160 Nakiri By Kurosaki

A slightly smaller version of the Nakiri that is more agile and a whole lot prettier than many nakiri knives on the market. Traditionally a nakiri is used to slice vegetables.

Kurosaki Brass Handle Knives

They're far more than just good-looking. The blade is incredibly thin, frighteningly sharp, and the subtly hollow 50/50 grind glides through food with almost no effort. Meanwhile, the ebony handle and twin brass bolsters give it a reassuring weight and a feeling of complete control in the hand. This isn't a brute-force workhorse—it's a precision instrument, built for clean, deliberate cuts that make you look better than you probably are. And those antique-style brass end caps? They'll only get better with age, picking up the sort of character that can't be faked.

Kurosaki Knives

There are knife makers. There are great knife makers. And then there's Yu Kurosaki, who looked at centuries of Japanese tradition and thought, "Right... let's see how much further we can take this." The result is some of the most striking kitchen knives you'll ever see—bold, beautifully finished, and made with an almost obsessive attention to detail. He started forging as a teenager, spent 12 years training under master blacksmith Hiroshi Kato, and opened his own forge in 2014. Since then, he's become one of Japan's most celebrated bladesmiths, earning recognition from the Japanese government as the youngest person ever to be named a Master Blacksmith. Not bad for someone whose day job is hitting red-hot steel with a hammer.

Kurosaki-san is committed to creating practical knives that are also a thing of beauty.

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Note: The handles are made from natural wood and will vary in grain and colour.