• Masakage Shimo Nakiri 165mm from Masakage
  • Masakage Shimo Nakiri 165mm from Masakage
  • Masakage Shimo Nakiri 165mm from Masakage
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Masakage Shimo Nakiri 165mm

Masakage Shimo Nakiri 165mm

$364.00 CAD
$364.00 CAD
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About Masakage Shimo - 

This line was dubbed Shimo (‘frost’ in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. The stark black and white handle is really the icing on the cake that completes the eye-catching design of this knife.

Yu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.

About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

Shape Nakiri
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 59 mm
Thickness 2.7 mm
Weight 160 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Magnolia Black Pakkawood Collar
Knife Line Masakage Shimo
Blacksmith Yu Kurosaki
Made in Echizen, Fukui, Japan
Brand Masakage

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.92 / 5 from 25 reviews.

AI Generated Review Summary

The Masakage Shimo Nakiri 165mm knife is praised for its exceptional fit and finish, sharp blade, and the beautiful patina it develops over time. Its design is ideal for vegetable chopping, offering a unique and efficient cutting experience.

Summary topics

  • Fit and Finish: 18%
  • Blade Sharpness: 27%
  • Patina Development: 27%

Review topics: ["fit","looks","finish","handle","issues","edge","feels","knife","blade","patina","grind","ootb","nakiri","steel","range"].

Review highlights

  • "Fit and finish is very good and very attractive." — Brett G.
  • "It has a nice tall blade (57 mm) that easily protects your curled fingers when guiding the blade when chopping." — Robert O.
  • "Great steel for easy cutting task and developed great patina." — Vince N.

Reviews

Love it

"I've had the this knife now for a few weeks, so here's my review: The fit and finish was perfect, looks beautiful and feels good to work with. The edge out of the box was fine, it's reasonably sharp and after my first sharpening session it was wicked sharp! The edge stays sharp and isbeasy to touch up. The blade itself looks as stunning as anything i've seen from Kurosaki-san. Although the steel is crazy reactive one or two red onions and you're already seeing a patina. If you're like me and like that: get this knife! If you want to keep it in prestine condition, better be prepared to invest some time and care."

— Christian R. (5/5)

Masakage shimo nakiri

"Great knife, very sharp OOTB. What I like about Masakage range is that the height of the nakiri is about 1.5cm taller which I find more confortable to use. The patina is starting to form. I love shimo range. The collection is starting to grow. 😍"

— Arnaud K. (5/5)

Kurosaki greatness.

"This is a beautiful knife.. another work of art by Kurosaki San. The fit and finish is amazing, as is the norm for Masakage. The grind is different from a lot of his knives but great nonetheless. The out of box edge was fantastic (also the norm for Masakage). I did a forced patina on mine almost as soon as I got it and it is something to see!"

— Tyler L. (5/5)

Great knife, needs a lot of attention and care though

"If you don't mind staying on top of maintenance this thing is amazing. Its as sharp as they come and very well balanced. I love the super reactive cladding but if you aren't up for the care I might think about the yuki line. My only gripe is that the handle could be better finished. That said, 10/10 would buy again if anything happened to this one. I love it so much i just ordered a sujihiki from the same line."

— Dylan G. (4/5)

Shimo nakiri

"I previously wrote review, but I'll add on make sure to closely inspect your blades closely, the heel on mine was chipped, but didn't notice for a few days. Great looking and feeling knife."

— Marc G. (5/5)

Great knife!

"After several weeks of use the knife is performing great. Rumours of how hard the Shimo line is to care for are pretty overblown. A quick wipe is all that's been necessary, and a lovely patina started to form within days of use. I did decide to treat the mahogany handle with tung oil, mostly for durability and aesthetics, but that was also really easy. Also, purchasing experience at Knifewear was great. I can't wait to add another blade like this to my collection."

— Colin T. (5/5)

Great knife, very sharp, comfortable

"Great knife, very sharp, comfortable handle, Makes quick work of ton of vegetables."

— Michel P. (5/5)

Fantastic knife

"This thing is incredible! Slices through everything and the fit and finish are awesome."

— Jeffrey B. (5/5)

Thoughts from a non professional Basque

"I own a Masakage bunka in Aogami which I use it more because I find it more versatile. That said I love this knife. Excellent handling, performance, steel, in essence a beast for its tasks. My only complain (which I don't see as a fault) is the knife came with a sharp point in the en of the spine. I didn't had any problem rounding in a fast and easy way. This may or may not be a design feature, I don't know, I would thank if anybody could clear my doubts. Thinking in this knife as a tool for a purpose it's without a doubt a 5 stars knife."

— Jon U. (5/5)

This joined my Shimo gyuto

"This joined my Shimo gyuto and petty and quickly became my main knife."

— Liam R. (5/5)

Q&A

Will you be getting any more of these this year? Thanks.
Hey, we have them on order, so it's quite likely but we're not sure when they'll be ready. Your best bet is to sign up for notifications on the product page and we'll email you when they're back! Cheers
I own a lot of reactive knives and they are annoying to maintain when I'm working line. I'm just wondering how difficult is it to maintain the blade and keep away from rusting. Thank you
Hey there, good question! This is actually one of, if not the most reactive knives we sell, as it is clad in carbon steel, instead of stainless! I would avoid it if that is something you don't want to deal with!

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