Kuro Kuma Yonaka Nakiri 165mm

Kuro Kuma Yonaka 165 Nakiri

Carbon steel knife for your vegetable prep.

Yonaka Japanese Knives

Kuro Kuma Yonaka are seriously sharp blades handcrafted from Blue #2 carbon steel. The finish is a smooth matt black and the edge sure to impress.

• Made by hand, the colour of midnight
• Walnut handles with morado wood bolster
• Seriously sharp
• Core of Blue #2 carbon steel, clad in matt black iron
• 50/50 edge grind suitable for left and right handed users.
• Note the care instructions for carbon steel

Note:

• As the handle is natural wood, colour and grain of wood will vary from the photos.
• If using a wooden saya you may scratch the blade from regular use. But that's all part of the experience of owning a black forged knife.
• Owning a carbon steel knife is a commitment. The blade will change colour and tarnish with regular use. Carbon steel is prone to rust if you leave it wet, so to maintain it dry and oil the knife before putting it away. The black finish helps protect the blade from rust.

If you prefer a carbon steel knife with stainless steel cladding look at the Moriguchi Nero nakiri.

Knife care for 100% carbon steel knives

• Never put in the dishwasher.
• Do not cut through bones, frozen foods or extremely dense items.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet on the bench or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.