The Nhat family makes this nakiri by hand in Vietnam from reclaimed high-carbon leaf spring steel - automotive suspension parts given a second life as kitchen cutlery. It is designed specifically for vegetable preparation: chopping, push cutting, and processing large volumes of produce without ceremony. Simple in appearance, genuinely effective in performance, and built by a small family operation that CKTG has supported since their earliest, rougher work.
The profile carries slightly more belly than a traditional flat nakiri, allowing both push cutting and light rocking depending on technique. The heat treatment produces a tough, capable edge that sharpens easily and performs reliably in daily kitchen use. Fit and finish are intentionally rustic, with a kurouchi surface that reflects the handmade forging process rather than a factory grind. As with most high-carbon kitchen knives, avoid twisting during cuts and keep it away from bones or frozen foods to prevent chipping.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service describes the result as razor-sharp and reaches for it constantly since it arrived. The rustic, slightly crude look is balanced by a handle that reviewers consistently single out as genuinely nice both to look at and to hold.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.Origin: Vietnam (Nhat Family Workshop)
Construction: Hand Forged, Mono Steel
Edge Steel: High-Carbon Leaf Spring Steel
Finish: Kurouchi (Rustic Black Finish)
Edge Grind: Even, Double Bevel
Handle: Octagonal (wood type and color vary)
Weight: 4.8 oz (135 g)
Blade Length: 164 mm
Total Length: 308 mm
Spine Thickness at Heel: 2 mm
Blade Height: 56 mm
The profile carries slightly more belly than a traditional flat nakiri, allowing both push cutting and light rocking depending on technique. The heat treatment produces a tough, capable edge that sharpens easily and performs reliably in daily kitchen use. Fit and finish are intentionally rustic, with a kurouchi surface that reflects the handmade forging process rather than a factory grind. As with most high-carbon kitchen knives, avoid twisting during cuts and keep it away from bones or frozen foods to prevent chipping.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service describes the result as razor-sharp and reaches for it constantly since it arrived. The rustic, slightly crude look is balanced by a handle that reviewers consistently single out as genuinely nice both to look at and to hold.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.
