Tokushu Knife Rosewood Series White #2 Kurouchi 165mm Japanese Nakiri Knife

Regular price $149.00 Sale price$115.00
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Tokushu Knife Rosewood Series White #2 Kurouchi 165mm Japanese Nakiri Knife

We know you probably come to our website to explore brands you've heard about elsewhere that are well-established like Takeda, Nakagawa, TF, and so forth. Well, it's time we build a reputation for ourselves by offering our own brand of knives, Tokushu brand, made by Tadafusa.

Shirogami (white) steel is one of the sharpest and purest carbon steels you can own in a Japanese kitchen knife. Which is why we are using white #2 steel for the core of this Tokushu line, giving you an incredibly high-performance knife, with a little less reactivity than white #1 and minimal impact on sharpness. To pair this beauty up, we have a kurouchi finish to protect the blade above the shinogi. All our Tokushu line knives have our very own kanji stamped into the blade. So start filling your knife block with these well-priced knives and spread the word, Tokushu sells its own knives too!

A nakiri will quickly become your go-to vegetable prep knife. The flat surface along the length of the cutting edge means you can say goodbye to accordion cuts. At 170mm, it is marginally longer than most you will find at 165mm. Perhaps not a difference you will notice on the cutting board, but a good excuse to buy a knife in a length you don't have right?

Knife Specifications:

  • Brand: Tokushu Knife
  • Made in: Tsubame-Sanjo, Niigata, Japan
  • Steel Type: Shirogami (White) #2 Carbon Steel with Carbon Steel Cladding (Rust Prone)
  • Rockwell Hardness: 61 HRC
  • Edge/Bevel: Double (50/50)
  • Handle: Wa (Japanese) Handle - Octagonal Rosewood
  • Blade Length: 165 mm
  • Blade Height: 49 mm
  • Blade Thickness Above Heel: 3.75 mm
  • Weight: [insert weight]
  • Knife Line: Tokushu Rosewood Series Kurouchi-Forged
  • Finish: Kurouchi

Customer Reviews

Based on 2 reviews

This is my first Japanese knife and it is very nice, great price, and made cutting up some red onions and jalapenos very easy. Amazing how a sharp knife goes through stuff and you are not banging it on the cutting board. I am using this knife for cutting up veggies and then making fermenting vegetables, I will be making up some baseball sauerkraut next, cabbage, red onions, jalapenos, and paprika.

Billy Allen
First Japanese Knife

I am very happy with it, I used it to make fermented red onions and jalapeños. The nakiri was very quiet slicing through onto the cutting board. I think with my Zwilling knives you push harder and it bangs the board, it was so easy pushing through the red onions that it doesn’t bang on the board.


About us

We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands. -Tony and Zach

Japanese Knive