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  • Ikenami Hamono | Kurouchi Black-forged Nakiri | 160mm・6.3" | Knife Japan
  • Ikenami Hamono | Kurouchi Black-forged Nakiri | 160mm・6.3" | Knife Japan
  • Ikenami Hamono | Kurouchi Black-forged Nakiri | 160mm・6.3" | Knife Japan
  • Ikenami Hamono | Kurouchi Black-forged Nakiri | 160mm・6.3" | Knife Japan
  • Ikenami Hamono | Kurouchi Black-forged Nakiri | 160mm・6.3" | Knife Japan
  • Ikenami Hamono | Kurouchi Black-forged Nakiri | 160mm・6.3" | Knife Japan

Ikenami Hamono Nakiri 160mm

$99.27 $89.00
(You save $10.27)
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Product Description

Tanegashima Island is famous for its technology, due in large part to its enjoying one of the longest histories of steel production and blade-craft of any region in Japan. The island's knives are known as 'tane-bocho' and they are highly regarded for their beauty, utility and craftsmanship. 

Tanegashima blades are traditionally forged very hard, giving them an uncommon sharpness and first class edge retention. The edge of any nakiri is thin and delicate and due to its high hardness the Ikenami Hamono nakiri could be said to be more delicate than most. The modest blade size makes it suitable for any work space.

General advice is to use a nakiri for vegetables that don't fight back. Traditionally they're for leafy vegetables but will generally be fine for alliums, tubers, radishes and other root vegetables. Don't purchase one to work through your new-season pumpkin. Any twisting of the blade risks damage to the cutting edge.

Sharpening the Ikenami Hamono nakiri is easy and won't take long. If using the knife exclusively on vegetables a professional sharpener will recommend topping out at 800 grit. Any home knife sharpening setup (ceramic wheels etc) will be fine as long as it is not motorized.

We sell more of these to customers in Japan than overseas, and our local buyers are unfailingly enthusiastic about this nakiri. In terms of cost-performance it's right up there, but once it's in your hand you'll forget all about that and just revel in the cutting feel. 

Blade steel: YSS Shirogami #1 | nantetsu
Bevel: Ryōba double bevel
Blade construction: Warikomi
Left-handed available: Handle and blade suit left and right
Handle: Japanese cherry
Ferrule: Nantetsu (metal)
Blade length: 160mm
Blade width: 52mm
Blade spine: 3mm
Handle length: 128mm
Handle thickness: 26x20mm
Weight in hand: 163g

 

Ikenami Hamono, Tanegashima Island

Product Reviews

  1. Superb look and feel

    Posted by Andrew, UK on 5th Mar 2020

    Just to let you know that the Nakiri arrived in very good time, very nicely packaged, and what an impressive thing it is! It has a superb look and feel and I wasted no time in finely slicing and chopping an onion to try it out. What can I say? It exceeded my expectations and was an absolute pleasure to use. So perfectly suited to its purpose. Can’t wait to chop more vegetables!

    Thank you for your very generous service and advice.

  2. Exellent knife

    Posted by Chef Andreas - Stockholm on 3rd Sep 2019

    exellent knife, well balanced and easy to keep sharp. Great and affordable

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