• Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – detail view
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – side profile
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – handle detail
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – blade close-up
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – view 6
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – view 7
  • Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding – view 8
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Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding

Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding

By Oblivion Blades

No longer available

Jerarmie Heywood

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From Australian blacksmith Jazz Heywood aka Oblivion Blades a 170mm Nakiri. Constantly, pushing the boundaries, creating some of the most iconic and unique kitchen knives around. All of Jezz's blades feature his own, in house laminated steel. This one features his very own "CruCore" steel at the core. The steel is a crucible steel with a measured carbon content of .95 (C). Layered up in a GoMai construction with copper and 15n20 cladding.

The handle, a textured OB composite with exposed pine and copper fittings. The blade comes with a leather sheath with "Laminated" branding imprint. Yet another example of Jazz's incredibly unique and innovative work. As always the this kitchen knife features a very premium fit and finish and a high performance convex grind.

Beautifully thin and sharp at the edge and with fantastic balance.

Product Specification
  • Blade Type:
  • Edge Length: 170mm
  • Spine Heel: 3.79mm
  • Spine Mid: 2.8mm
  • Spine Tip (20mm before): 2.75mm
  • Blade Height: 51mm
  • Weight: 257g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 66
  • Blade Construction:
  • Blade Finish: Satin Polish, Brute de Forge
  • Grind:
  • Handle Construction:
  • Handle Materials: OB Composite, Pine, Copper
  • Handedness: Ambidextrous
  • Saya / Storage Included: Yes

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

Crucible Steel

Generic descriptor / brand name — refers to either historic crucible-process steel or modern Crucible Industries (CPM br

Typical HRC
Varies
Corrosion class
Varies
Production
Varies
Origin
Varies

"Crucible steel" is two things, and a customer-facing entry should disambiguate. Historically, the term refers to steel made by the crucible process — a method of melting wrought iron with a charge of carbon in a covered crucible to produce a homogeneous, high-quality steel, which was the dominant method of high-grade steelmaking in eighteenth and nineteenth century Sheffield and India (the legendary wootz being the most famous example). Knives sold today as "Sheffield crucible steel" are nearly always evoking this tradition.

In the modern American market, "Crucible" almost always refers to Crucible Industries, the New York steelmaker behind the CPM family — 3V, MagnaCut, CRU-WEAR, CruForge V, and many others. When a contemporary maker says a knife is in "a Crucible steel," they almost always mean a CPM powder grade.

For an encyclopedia entry, the rule is: if the term comes from historical context, it points at the crucible *process*; if from modern context, it points at the *manufacturer*. Both are honest uses; both are reasonable in their setting.

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 bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting 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 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

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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