Overview

The Tsunehisa Stainless Clad Aogami Super Kurouchi Tsuchime Nakiri is a vegetable-slicing specialist with laser-like bite and easy day-to-day care. It pairs an Aogami Super (Blue Super) carbon steel core (~HRC 63) with stainless cladding, finished in a rustic kurouchi (black) and hammered tsuchime texture to boost food release. Tsunehisa—curated by Takayuki Shibata—focuses on high performance and value; this nakiri is thin behind the edge, lively in the hand, and built to stay sharp through long prep sessions.

Care tip: Dry after use, wipe the exposed edge with a touch of tsubaki (camellia) oil, and occasionally strop with our XL leather strop. For a razor start, add our professional sharpening service at checkout and use a soft board like the Hasegawa Pro cutting board.

Common Questions

Q: Is this nakiri good for home cooks and pros?

A: Absolutely. The flat edge sails through veg with push cuts and chopping, the thin grind minimizes wedging, and the stainless cladding keeps maintenance simple. Just avoid bones/frozen foods and keep the edge dry.

Q: Will the blade rust?

A: Only the exposed Aogami Super at the very edge can patina/rust. Wipe during long prep, dry after washing, and store lightly oiled. The stainless cladding shields most of the blade.

Q: How does the kurouchi tsuchime finish help?

A: The hammered dimples and black kurouchi reduce sticking and add clearance through tall veg, while also giving the blade a durable, low-maintenance aesthetic.

Specifications

Core Steel: Aogami Super (Blue Super) carbon steel

Cladding Type: Stainless, kurouchi tsuchime (hammered) finish

Blade Length: 165 mm (some batches measure ~170 mm edge)

Overall Length: ~310 mm

Spine Thickness (Heel): ~2.0 mm (1.9–2.1 mm typical)

Spine Thickness (Mid): Specs not found

Weight: ~152–158 g (varies by handle/lot)

Handle Material: Oval rosewood wa handle with maple ferrule

Hardness (HRC): ~63

Edge/Grind: 50/50 double bevel

Blade Height: ~51–52 mm at heel