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Review, my new Kochi market Nakiri - no real brand on it though :P

Well, I went back to Kochi market where I got my first utility knife. I wanted to try a nakiri for awhile to see how I liked that style before searching for a better one. I also got my first white #1 knife so I could get a feel for that steel as well.

The knife:

Blade length is 170mm
Look is ugly, really ugly, but the kind of ugly that I can really appreciate. It is handmade, and does have markings that I will try to get a better picture of soon, but they are difficult to photograph. Will also do a balance shot when my fiance isn't looking at me strange as I pay too much attention to a knife. She has read the inscription to me, not really a brand but just says Tosa style which is obvious, then the Kochi region and the manufacturing process of making it. I will probe her more later to figure out what the name of that process is but its Valentines Day here so maybe I should pay more attention to her and less attention to the knife.

I haven't used it much yet, so will give a more detailed review in a few days but it is quite sharp. I also bought a 1000 grit stone so I can maintain it a bit while I am here, may get a higher grit stone later, probably should have at the time, but I already realized I had to carry everything around all day and my bags were already getting heavy.

At the end of the day I spent $12 on the stone, and $9 on the knife, so $21 for the two which left me rather pleased and also a little guilty, I know its not the prettiest knife, and I know its not the best steel or shape or anything, but its still a knife, made in Japan, made by hand and it only cost me $9.

Will expand on this further when its not Valentines Day!

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  1. TeRReT,

    You are getting as funny as Eiron. Eiron buddy, you better watch out this kid. :P

    I really like the Kurouchi (black) look, so it is definitely not ugly to me. Given the choice, I always want the Kurouchi look. I am amazed at the price you are able to get a 1000 King stone for $12 and $9 for a knife.

    1 Reply
    1. re: Chemicalkinetics

      He will refute that after I have posted a balance shot, but until then I will accept.

    2. $12 for a King Deluxe 1000 & $9 for a new knife??? That is so NOT fair! :-D

      What constitutes "hand made" at this price point? I'm guessing the blades must be stamped out in final shape & only ground for cutting edge? Then the handles purchased finished so that the maker only needs to fasten the tang into it?

      That's pretty cool, dude!

      If you can get a couple of higher grit stones for similar prices, I wouldn't hesitate to pick those up before you return home.

      I think odd looks from friends & loved ones is required of this obsession. And a sense of humor lets everyone else know you're not storing up bbq'd strangers in the fridge...

      3 Replies
      1. re: Eiron


        Like you, I don't think this is hand made from begining to end for $9, but it should have some manual steps. It states that it is "hand pound/beaten", so I wonder if this particular step:


        1. re: Chemicalkinetics

          I dunno, that still looks like a lot of labor for only $9 finished price. Although, if they're doing a complete "hand pound/beaten" process in under 5 min, then maybe that's all the $$ they need to get? Where does the hand processing statement show up?

          1. re: Eiron

            Maybe just hand pound and beating at the very very last stage -- under 5 min like you said.

      2. What the heck is a "balance shot?" And $12 for a 1K stone, wow

        7 Replies
          1. re: BiscuitBoy

            "Balance shot" is a ticket to join the Club of Eiron.

            $12 for a 1K King stone is a pretty good deal. I wonder if it an unsual sale, or that is the regular price in Japan.

            1. re: Chemicalkinetics

              Actually, it was CBAD who started the club:

              But I'll accept being a charter member. :-)

              1. re: Eiron

                No, CBAD did it because he was coping you. :)

                "Thanks for the review Eiron. I love that balance shot! Looks like you balanced it on an even thinner spine than I did - nice steady hands you have there. I hope that becomes a standard photo to include in knife reviews on the internet....."


                1. re: Chemicalkinetics

                  I started it with my review of the yusuke. But Eiron took it to new heights (literally), He's the Tony Hawk to my humble dogtown boys.

                  1. re: cowboyardee

                    If it makes a difference, I grew up in constant amazement of the Z-boys! :-D In fact, a few years ago I (finally) got to build up my dream board of a G&S Fiberflex Slalom with Tracker MidTracks, Tunnel Tarantulas & Bones Swiss!

                    Even more dangerous than bike commuting!! :-D

            2. re: BiscuitBoy

              It's the "money" shot of the Knife Knuts
              And that's a great looking knife Terre T, price was a steel

            3. Looks like you got quite a nice deal there. I spent several times that much on a tosagata nakiri that looks very similar. Any idea what the core steel is?

              I'd love to hear your thoughts after you've used and sharpened it a few times also.

              1. Ok, I did a balance shot of the 3 knives I have with me here in Japan, I really should review them all and will eventually in the future. I've had the Miyabi 7000-mcd for over a year now, and the small kochi utility for 4 months now, and then the kochi nakiri for almost a week.

                The utility was easy to balance, the nakiri took some time to do, and the miyabi was very difficult as it is on the round handle with a metal collar so very slippery :P

                3 Replies
                  1. re: Chemicalkinetics

                    I had envisioned far more ambitious shots but I had only a 5 minute window where my fiance's mom had gone to work and my fiance was still waking up so thats all I was able to accomplish for now.

                  2. re: TeRReT

                    Nicely done. It seems you come from the Eironian School of Holding the Knife Up in the Air.

                    That miyabi looks tough.... and surprisingly handle-heavy - how do you like using it?

                  3. Just an update on this knife.

                    I won't give a full review until I move out of my fiancee's parents house (hopefully within 2 weeks, please please please) as her mom's cutting board is the most annoying cutting board I have encountered. I am not sure if it is a really soft plastic, or if its rubber or what, but my knives dig in and stick and I can't actually accomplish any sort of decent cutting on it. As a result I am not entirely sure how I feel about my nakiri. I definitely love the knife shape itself, and this one seems fine. It isn't amazing sharp, but fairly sharp, it can cut paper fine. I will sharpen it after I've used my cutting board when we move out.

                    of my 3 knives here, the small utility fairs best on her cutting board, the nakiri and miyabi just stick into the board.

                    I will review all 3 knives when I move out and use the bamboo cutting board that came with my miyabi, not the best material i know, but it has to be better then this. After I've got a feel for the nakiri I will try my new stones and sharpen it, though I still only have a 220 and 1000 right now.

                    3 Replies
                    1. re: TeRReT

                      Probably rubber. Rubber cutting boards can be very annoying. I have one. They are usually this color:


                      1. re: Chemicalkinetics

                        yes, it is exactly that colour, it is definitely rubber. It is not easy to cut on at all.

                        1. re: TeRReT

                          "It is not easy to cut on at all."

                          No, it is not. I bought mine because I like the thinness. My wood cutting board as you may know is very thick.

                          Anyway, the thinness is great, but knives can easily cut into it, making the knives just sort of dray and stick to it. It is fine for pure up and down cutting motion, but the knives will stick if there is any forward or backward motion.

                          Beside not easy to cut on. The edges of my knives went dull very quickly. Interestingly, once the knife edge is less sharp, then I don't experience the dragging or sticking feeling.