Masutani | SKU: MASU_VG1NSJ_SLNA165

Masutani VG1 Nashiji Nakiri 165mm Slim

$2,993.00

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Masutani VG1 Tsuchime
Profile	Nakiri / Japanese Vegetable Knife
Bevel Type	Double Bevel
Weight	151 g \| 5.3 oz
Edge Length	167 mm \| 6 37/64″
Heel Height	45 mm \| 1 49/64″
Width @ Heel	1.5 mm \| 1/16″
Width @ Mid	1.5 mm \| 1/16″
Width @ 1cm from Tip	1.5 mm \| 1/16″
Steel	VG1 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	58 - 61
Surface Finish	Tsuchime
Handle	Western Pakka Wood no Bolster
Region	Echizen
Best for	First-timers Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Masutani's VG1 Tsuchime (Hammered) line probably offers one of the best price / performance ratio amongest all the K&S offerings. The VG1 steel in stainless clad with hammered finish brings a simple and classic look to the knife.

VG1 is very much similar to its favorite rival VG10 steel in terms of durability and corrosion resistance. With thin grind behind the edge, the Masutani is more like a laser to allow you can cut through food effortlessly.

Pros	Cons
Budget friendly Excellent performance Great OOTB	Non-premium steel

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Masutani

Masutani Hamono — Echizen Performance Without the Premium

Masutani Hamono, leveraging both VG-1 and VG-10 steel, has established itself within the competitive sphere of Japanese knife-making by offering a cutting feel comparable to premium Echizen brands such as Kurosaki and Takamura. This alignment in performance with high-end brands, despite their more accessible price point, positions Masutani knives as exceptional within their category. Their craftsmanship ensures a blend of traditional skill and modern technology, making Masutani knives highly regarded for their sharpness and durability, leading the way in value-for-money within the Japanese knife market.

Masutani Hamono, nestled in the historic knife-making region of Echizen, Japan, has carved a niche for itself by merging traditional craftsmanship with modern innovations. Utilizing high-quality VG-1 and VG-10 steels, Masutani creates knives that are not only durable and sharp but also provide a cutting experience comparable to the much-admired Echizen brands like Kurosaki and Takamura. This blend of heritage and innovation allows Masutani knives to stand out in the market, offering unparalleled value within their price range.

The company’s dedication to excellence is evident in every knife produced, ensuring each piece embodies the perfect balance between age-old techniques and cutting-edge steel technology. As a result, Masutani knives are celebrated for their exceptional performance and affordability, appealing to a wide range of users from professional chefs to culinary enthusiasts. This reputation for quality, coupled with a cutting feel reminiscent of more premium brands, positions Masutani as a leading choice for those seeking the best Japanese knives without the premium price tag.

“Echizen's quiet overachiever — premium cutting feel at an honest price, from the brother forge of Ryusen.”

Est. 1974 | 昭和49年

Known for Affordable high-performance stainless knives, excellent grinding and OOTB sharpness

Website masutani-hamono.shop Read more about Masutani

Profile

Nakiri

Japanese Vegetable Knife

The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.

Compare with

VG1

—

13.0% 9.8% 6.5% 3.3% 0

0.95%

13.0%

0.3%

C — Carbon Cr — Chromium Mo — Molybdenum

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness58–61 HRC

VG1 is the starting point of our V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.

Since it contains 1.0% carbon (C), hard primary and secondary carbides coexist in the matrix, contributing to wear resistance.
It contains 14% chromium (Cr), which is maximally effective in improving corrosion resistance and strength. Molybdenum (Mo), together with chromium (Cr), forms hard complex carbides, which greatly contribute to improved wear resistance and corrosion resistance.

VG1 has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including knives, hair cutting shears, and industrial machine blades for food processing.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

Western Pakka Wood no Bolster

Profile Western without bolster
Material
- Pakka Wood

The most basic handle designed for mass production knives. Affordable and lightweight but still have decent durability thanks to the very stable resin infused wood firbre

Masutani VG1 Nashiji Nakiri 165mm Slim

Availability

Detailed Specifications

Masutani

Nakiri

VG1 Element Composition

VG1

Sanmai - Stainless Clad

Tsuchime

Western Pakka Wood no Bolster

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Masutani VG1 Nashiji Nakiri 165mm Slim

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