{"product_id":"kurogane-blue2-kurouchi-nakiri120","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Nakiri 120mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Kurouchi Nakiri 120mm is a compact Japanese vegetable knife for small ingredients and everyday prep. Its short, broad blade gives you a straight working edge for scallions, shallots, garlic, herbs and smaller vegetables. Choose the traditional mono ebony wa handle or the custom Prisma handle from the available options.\u003c\/p\u003e\n\u003cp\u003eMade in Tosa, Japan, the Kurogane combines a Blue #2 carbon steel core with soft iron cladding and a rustic kurouchi finish. The steel rewards careful maintenance with a keen edge and responds well to whetstone sharpening. Forge marks and variations in the dark finish are part of this handmade knife's character. The 120mm size is easy to place on the board and makes a useful companion to a full-size gyuto.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a 120mm nakiri best for?\u003c\/strong\u003e\u003cbr\u003eUse it for precise vegetable prep, trimming small ingredients and chopping herbs on a cutting board. Its compact length suits smaller prep spaces. Choose a longer knife for large cabbages, melons or ingredients that need more blade length.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this knife stainless?\u003c\/strong\u003e\u003cbr\u003eNo. The Blue #2 core and soft iron cladding are reactive. A patina will develop with use, and the blade can rust if left wet. Wipe it during prep and wash and dry it promptly afterward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the handle options?\u003c\/strong\u003e\u003cbr\u003eBoth options use the Kurogane Blue #2 nakiri blade. Mono Ebony has an octagonal ebony wa handle; Prisma has a custom handle. Select an option to see its price and matching photos. Handle choice affects the knife's balance, overall length and weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it like a cleaver?\u003c\/strong\u003e\u003cbr\u003eUse controlled chopping and push cuts through vegetables. This is a vegetable knife, so avoid bones, frozen food and twisting or prying. A wood or soft synthetic board, such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e, supports the edge.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kurogane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Ko-nakiri \/ compact vegetable knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 (Blue #2) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 62–63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal Blade Length:\u003c\/strong\u003e 120 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting Edge Length:\u003c\/strong\u003e 117 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 41.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Midpoint:\u003c\/strong\u003e 1.6 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length — Mono Ebony:\u003c\/strong\u003e 248 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight — Mono Ebony:\u003c\/strong\u003e 114 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Options:\u003c\/strong\u003e Octagonal mono ebony wa handle or custom Prisma handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel; suitable for right- and left-handed use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDimensions and weight are reference measurements for the mono ebony model. Handmade blades and handles vary; the Prisma version has a different overall length and weight.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash with mild soap and dry immediately. Never leave the knife soaking or put it in a dishwasher. For extended storage, apply a thin coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki camellia oil\u003c\/a\u003e to the clean, dry blade. Maintain the edge with whetstones and light touch-ups on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e. Tokushu Knife's \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003esharpening service\u003c\/a\u003e is available if you would like the edge professionally finished before use.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Mono Ebony","offer_id":54964822212832,"sku":"TK-54964822212832","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Prisma","offer_id":54996449591520,"sku":"TK-54996449591520","price":219.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-kurogane-blue-2-kurouchi-nakiri-120mm-ebony-angled-front.jpg?v=1789798736","url":"https:\/\/tokushuknife.com\/es\/products\/kurogane-blue2-kurouchi-nakiri120","provider":"Tokushu Knife","version":"1.0","type":"link"}