NASHIJI

Razor sharp , not heavy and easily sharpened

Excellent

This knife is definitely a bruiser/workhorse, but thin where it counts, behind the edge, with great convex grind and geometry.
Measurements:
1. Edge length: 213mm
2. Height about heel: 49.mm
3. Spine thickness: 3.9mm at heel, 2.5mm halfway,
2mm an inch from the tip.
4. Weight: 189 grams.

Performance:
Lasers through soft product with ease despite the thick spine. This knife really lives up to the

Gyoto knife nashiji 195mm with octagonal handle and finger rest.and write on the knife the

This knife takes a very keen edge and is easy to sharpen. The Nashiji finish prevents food from sticking.

An absolutely superb knife. Not a 'pretty' knife - this is all about doing what a knife should do well - cutting. Razor sharp, beautifully balanced - truly the knife for a serious cook.

Excellent craftsmanship and edge retention.

Very well crafted gyuto. Very easy to sharpen and stays sharp for a very long time. A very enjoyable knife to use.

The bones of this knife is superb. No matter how much it is polished, still has bite.
The problem was that the knife required a lot of work on the stones. A lot of overgrind and the knife needed considerable thinning. Working through SS is laborious. Last, the neck or choilwas gauged. More of a fit and finish issue as this does not impact performance. Many of us knife nuts buy these knifes for its steel and accept that we will need to subject it to our stones, for better or worst. Currently, the knife is wedging more than I would like on tall dense products. The cutting edge is awesome.

The knife is a wonderful peace of art and cutting with it is like breathing - effortless and releaxing.

Absolutely the best knife in my kitchen. The ergonomics are excellent for chopping or slicing, the steel maintains its edge and requires little honing and the handle is as beautiful as the craftsmanship of the blade.

Absolutely the best knife in my kitchen. The ergonomics are excellent for chopping or slicing, the steel maintains its edge and requires little honing and the handle is as beautiful as the craftsmanship of the blade.

An amazing knife by an amazing knife maker, sharp, balanced, beautiful, a work of art!

Deba knife nashiji 165mm with octagonal handle and write on the knife

Knife is forged/ground extremely thin from the primary bevel resulting in high performance. The knife is around 53 mm tall, 2.5mm spine thickness at the heal, and around 160mm along the cutting edge. I asked for a finger rest and it is very comfortable in a pinch grip. The steel (white#1 HRC 65) is some of the best available on the market. OOB needs a finish sharpening as micro chips can occur out of the box because of the high heat treat and acute bevel that is applied. It just needs a few passes on a higher grit stone(2000-8000) and the micro chipping issues are gone. Overall, great performer with the ability to handle heavy vegetable prep to detail work in a professional setting. The stainless Nashiji finish is very durable, low maintenance, aesthetically pleasing, low friction, releases food with ease, and full of character. I would not hesitate to order again because customer service is great and Mr Fujiwara is simply one of the best blacksmiths out there!!! Thank you very much!!!

Not every day but when used particularly
with fish it is perfect

Fantastic knife. I needed a short and tall blade to deal with garlic, herbs and spring onion...this one delivers every time as long as you know how to look after it.

Excellent , very sharp and beautiful!!

This is a beautiful knife, the rough forged pattern on one side looks to me like a river running along the edge of a forest. I was surprised how great this knife feels in the hand so balanced and so sharp. Practical handmade beauty.

Paring knife nashiji 150mm with octagonal handle.write on the knife the

I purchased this 150 mm petty almost a year ago as an inexpensive way to experience handmade knives. All my previous knives were french, japanese, and german production.

I reach for it whenever my larger knives feel too cumbersome or my cutting board is crowded. It can easily handle anything up to large potatoes and onions, and is perfect for shallots, garlic, and other small tasks, including boneless meats.

The blade has a very pleasing rustic look, yet it is wonderfully ground and tapered for performance. Very thin at the edge, but with just enough body behind it to feel solid. The exposed carbon edge has become a grey-blue color that contrasts against the stainless in a very pleasing way. It sharpens easily, and stays sharp far longer than it should, especially if stropped occasionally. The initial edge was very sharp, but had areas of very small chipping, which I quickly fixed on a 4000 stone. No problems of any kind since.

The (western style) handle is a bit too rustic. The spine is below the level of the top of the handle enough to let food particles stick in, making cleaning more of a chore. It is also visually distracting. That said, the handle is made from surprisingly nice Indian Rosewood (I believe) and feels good in the hand. I was worried it felt too small at first, but in use it provides the knuckle clearance I need, and the easy cutting of the blade does not require a wood chopping grip.

Overall, this knife does everything it should, and is just a better handle away from full marks. Thinking about it now though, I've had almost a year to fix or replace the handle and haven't. I probably never will either (though it is worthy of something nicer). I'll probably buy another one too, because I haven't seen or used anything that worked so well for the price.

I use this knife more often than I expected. It is easy to keep sharp, and the size is perfect for small jobs.

I bought the 150mm, great handmade blade, at a great price. Basic western handle, If you want a nicer one mabroishi no meito range offers that upgrade. Will order again.

I purchased the 150mm Nashiji Paring knife for my wife to use daily in her dinner preparation. Both she and I love the feel and balance of this knife. It came very sharp and held the edge a very long time. I find the steel to be easy to sharpen and a few strokes on a leather strop after use keeps the edge in perfect shape. I bought this knife after purchasing my 240mm Nashiji Gyuto last year that also is a work of art and a real workhorse in the kitchen. The knife arrived in perfect condition and was beautifully packaged with care instruction and micro fiber towel. I highly recommend this knife.

An amazing knife by an amazing knife maker, sharp, balanced, beautiful, a work of art!