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Tsunehisa Aogami Super Kurouchi Nakiri 170mm

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Total Knife Length:


Blade Length Tip to Heel:


Blade Height:


Blade Width at spine:


Total Weight:

169 grams / 6.5 ounces

Steel Type:

Aogami Super w/ Stainless Cladding

Rockwell Hardness:


Handle Materials:

Oval Morado wood w/ Pakka Wood Ferrule


This Kurouchi line from Tsunehisa is made from a core steel of Aogami Super steel with soft stainless cladding. It has a Hammered Kurouchi finish that gives it great looks as well as better food release. Aogami Super Is one of our favorite steels, it sharpens easily, takes a razor sharp edge and holds it for a long time. The handle is a nicely finished oval Morado wood with black Pakkawood Ferrule. 

*Nakiri and Usuba knives are used primarily for cutting vegetables. Their flat blade shape and thin profile make them ideal for making clean cuts though hard and soft vegetables. Whether its paper thin cuts of cabbage, julienne of carrots or chunks of squash a Nakiri or Usuba is a great choice. The main difference between them is a Nakiri is a double bevel meaning its sharpened on both sides where as a Usuba is a single bevel only sharpened on one side. A Nakiri can be used by either a right or left handed user where as a Usuba will need to be purchased depending on if you are left or right handed.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.