• Nakiri 160mm Kitaeji Damascus Clad Carbon Steel
  • Nakiri 160mm Kitaeji Damascus Clad Carbon Steel – detail view
  • Nakiri 160mm Kitaeji Damascus Clad Carbon Steel – side profile
  • Nakiri 160mm Kitaeji Damascus Clad Carbon Steel – handle detail
  • Nakiri 160mm Kitaeji Damascus Clad Carbon Steel – blade close-up
  • Nakiri 160mm Kitaeji Damascus Clad Carbon Steel – view 6
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Nakiri 160 mm Kitaeji Damascus Clad Carbon Steel

Nakiri 160 mm Kitaeji Damascus Clad Carbon Steel

By PRE-OWNED

€1.474,95 EUR
€1.474,95 EUR
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Inkl. Steuern. Versand wird beim Checkout berechnet

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Ein 160 mm langes Nakiri-Messer aus Kitaeji-Damaststahl von Shigefusa ist ein Beweis für die Kunst und Präzision japanischer Messermacherkunst. Dieses Messer wurde von Izuka-san, einem der angesehensten Messermacher in Sanjo, Niigata, Japan, gefertigt. Angesehene Köche wie Masashi Yamamoto und Messermacher wie Bob Kramer haben Izuka-san für seine außergewöhnlichen Fähigkeiten gelobt und Shigefusa-Messer zu den begehrtesten der Welt gemacht .

Izuka-sans Ausbildung bei Meistern wie Kosuke Iwasaki und Nagashima-san hat ihm ein tiefes Verständnis von Stahl und Messerherstellungstechniken vermittelt. Dieser umfassende Hintergrund ermöglicht es ihm, Messer zu fertigen, die nicht nur funktional, sondern auch Kunstwerke sind. Die Kitaeji-Serie verfügt über einen Kern aus Kohlenstoffstahl, der für herausragende Schärfe und Haltbarkeit sorgt. Die Klinge ist sorgfältig mit mehreren Lagen handgeschmiedetem Damaszenerstahl ummantelt, der für seine schönen, wellenförmigen Muster und seine besondere Widerstandsfähigkeit bekannt ist .

Das Messer zeichnet sich durch seine hervorragende Handwerkskunst und einzigartige Konstruktionsmethoden aus. Izuka-san schmiedet seinen eigenen Damaszenerstahl, genannt Kitaeji, aus schwedischem Kohlenstoffstahl, den er aufgrund seiner Ähnlichkeit mit traditionellem Tamahagane bevorzugt. Zusätzlich verwendet er ein Sen, eine kleine Klinge mit beidseitigen Griffen, um Nanometer Stahl präzise abzuhobeln und so für unvergleichliche Schärfe und Präzision zu sorgen. Aufgrund des akribischen und zeitaufwändigen Prozesses kann die Herstellung eines Shigefusa-Messers bis zu fünf Jahre dauern, doch das Ergebnis ist ein wirklich außergewöhnliches Werkzeug, das die Wartezeit definitiv wert ist .

Zustand: Neu, nie geschärft

 

Product Specification
  • Blade Type:
  • Edge Length: 160mm
  • Spine Heel: 3.68mm
  • Spine Mid: 2.5mm
  • Spine Tip (20mm before): 1.84mm
  • Blade Height: 51.97mm
  • Weight: 204g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64
  • Blade Construction:
  • Blade Finish: Kasumi, Satinpolitur, Säuregeätzt (erzwungene Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: Magnolia, Water Buffalo Horn
  • Handedness: Recht

Blade type

Nakiri

菜切

A double-bevel vegetable knife with a tall, rectangular blade and a straight edge that meets the board along its full length. That flat profile is built for one job done exceptionally well: clean, full-contact push and chop cuts through vegetables, with the height giving knuckle clearance and a broad face to guide sliced produce. There is no belly to rock, because rocking is not what it is for.

The nakiri's specialisation is also its limit. It is superb on vegetables and unhurried prep, but the straight edge and squared-off tip make it poor at the tip work, rocking, and protein tasks a gyuto or santoku handle easily. It is best understood as a dedicated vegetable knife that earns its place alongside a more general blade rather than replacing one.

View full knife type guide →

Cutting edge steel

High Carbon Steel

Generic descriptor

Typical HRC
Varies (58–66 depending on alloy)
Corrosion class
Varies
Production
Varies
Origin
N/A

"High carbon steel" is a category, not a recipe. It covers everything from simple plain-carbon grades like 1084 and 1095 through low-alloy carbons like 52100, 80CrV2, and 1.2419, all the way to the high-purity Japanese papers (Shirogami and Aogami families) and the modern engineered carbons (Apex Ultra, 26C3, Pop's ProCut).

Unfortunately, the phrase is also used as a marketing term, particularly on imported lower-end knives where the manufacturer is not willing to specify the exact alloy. A bare "high carbon steel" claim with no further specification on a knife under a hundred dollars usually indicates an undisclosed and probably unimpressive simple carbon — often something in the 1055 to 1065 range, reasonable but mass-market.

For the educated buyer, the rule is simple: if a maker can name the steel — 1095, 52100, White #2 — they will. If they cannot or will not, treat the omission as information.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Convex

A grind whose faces curve outward in a continuous arc rather than falling in a straight line. The practical consequence is that it has no shoulder — no abrupt step where a bevel meets the blade face. Food release improves for the same reason: a curved face touches the cut surface along a narrow band instead of a full flat plane, so slices break away rather than clinging. Drag behaves differently too. A convex blade carries more steel than a flat grind of the same spine thickness, so it is not the lowest-drag geometry available, but the resistance it does create builds smoothly through the cut instead of arriving all at once as the food meets a bevel transition. The feel is progressive rather than sudden.

The curve also supports the edge. Steel thickens quickly behind the apex, which raises edge stability at a given sharpening angle — the apex is less prone to rolling or chipping under lateral load. How much of that you get depends on where the convexity sits. A face can be curved the whole way from spine to edge, or the curve can be confined to the last millimetre or two as a convex "appleseed" edge on an otherwise flat blade. The first shapes how the knife moves through food; the second is felt almost entirely at the edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders Monday to Friday from our Sydney workshop. Australian orders are shipped with Australia Post and international orders with DHL Express. Shipping charges are calculated at checkout based on destination, shipment size and weight, and the carrier service available for the order.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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