• If you have bought, sold or gained information from our Classifieds, please donate to Kitchen Knife Forums and give back.

    You can become a Supporting Member which comes with a decal or just click here to donate.

SOLD (From EU) Masakage Koishi 165 nakiri

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Matus

Staff member
Global Moderators
KKF Supporting Craftsman
KKF Supporting Member
Joined
Feb 18, 2013
Messages
10,624
Reaction score
3,977
Location
Germany
Nakiri knives are my favorite toys, I have had a few and plan to keep going. I bought this one (new from CuttingEdgeKnives in UK) because it is taller than most 165 nakiri knives, but without being excessively heavy. My favorite nakiri at the moment is Moritaka 180 AS, so this one is looking for a new home.

EDIT (6th of August): German post does not offer anymore insurance with 'large letter' product and forces its customers to send items that need insurance as 'package'. This effectively means paying about 20€ more for effectively the same (just slower) service. This means that the price of the items as offered is shipped only within EU. Worldwide costs 20€ extra. I apologise for the inconvenience.

Price: 150€ shipped within EU, worldwide shipping costs 20€ extra

Payment: PayPal or wire transfer

Blade length: 163 mm
Blade height: 55 mm
Spine thickness:
- at the handle: 3.45 mm
- half way towards the tip: 1.8 mm
- 1 cm from the tip: 1.5 mm
Weight: 167 g
Blade steel: Aogami Super clad in soft stainless steel
Handle: pakkawood bolster and cherry (I guess), pretty nicely done
Balance point: about 3 cm in front of the heel
Left/Right: this is symmetrically ground blade, even though the choil shot makes it look like it was lefty-biased. Closer inspection says that the cross section becomes symmetrical after 1-2 cm from the heel

Condition: I have worked on the blade quite a bit. I wanted to take out all low spots (the few that were there were rather shallow, the grind was above average in this regard), one is still visible. To improve on food release I gave the blade a gentle hamaguri grind towards the edge. The current finish (not super even, that is lack of experience on my side) was done with a Natsuya. The knife comes with an original box.

BCC53256-29EF-45B9-841E-B3D0B8365E8E.jpeg
7B913C09-97BA-47D0-BF73-7E588C64F2B3.jpeg
9D9164AD-A46F-4B17-8017-86F6F8A571D7.jpeg
3F6708BD-4A27-44DC-B2F4-8F974F109A18.jpeg
1C832138-2D9D-4D88-A5CD-EB27BA14AACC.jpeg
71B1866B-827E-49BB-863F-2A59059DFE55.jpeg
 
Last edited:
Back
Top