ENJIKI Tanaka Shiro2 Kurouchi Nakiri 170 mm Enjiki

ENJIKI Tanaka Shiro2 Kurouchi Nakiri 170 mm

Name: ENJIKI Tanaka Shiro2 Kurouchi Nakiri 170 mm
Brand: Enjiki
SKU: ENJIKI-SHIRO2-W2-170N
Price: 5990.0 NOK
Availability: OutOfStock

5 990,-

For those who cut a lot of vegetables: cabbage, onion and root vegetables.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

We travelled to Nara in Japan in person to bring this knife home to Norway.

A very good nakiri with a little extra height for anyone who prefers slightly larger knives. Forged by Yoshikazu Tanaka in Sakai in White steel 2, and sharpened by Tadataka Maruyama with a distinctive "wide bevel".

Made by

Enjiki · Nara, Japan

Enjiki is the workshop of Tadataka Maruyama in Nara, formerly head sharpener at HADO. After an apprenticeship in Sakai and twelve years at Fukui Co. he set up on his own in 2025.

All knives from Enjiki

Specifications

Knife type: Nakiri (vegetable knife)
Region: Nara, Japan
Steel: White #2 (Shirogami #2), carbon steel
Blade length: 170 mm
Handle: Burnt oak
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): ENJIKI-SHIRO2-W2-170N
Weight: 212 g

About the knife type: Nakiri (vegetable knife)

A nakiri is a vegetable knife with a short, straight, wide blade and no tip. It gives fine, even cuts when you chop, slice and julienne.

A nakiri is not a cleaver. Do not chop through bone or frozen food.

See all knife types

About the steel: White #2 (Shirogami #2)

Similar to White #1, but with slightly lower carbon content, which makes it more forgiving in use. Easy to sharpen and holds a sharp edge well.

Clean and dry straight after use; avoid long exposure to moisture. Over time the steel develops a protective patina that improves rust resistance and gives the blade character.

Care: loves care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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