Type: Nakiri
Finish: Polished Finish (Damascus 73 layer)
Blade Length: 165 mm (6.5 in)
Blade Height: 51 mm (2.0 in)
Weight: about 173 g (6.1 oz)
Spine Thickness: 2.5 mm/at heel
Construction: Stainless Clad
Core Edge Steel: SLD Nickle
HRC (Rockwell Hardness): 62-64
Handle: Rosewood with Plywood ferule
Bevel: Double-Bevel
Place of Origin: Japan

Nakiri is a double bevel edged knife to efficiently cut, slice, and mince vegetables. Though the nakiri is often mistaken for a mini Chinese cleaver due to its flat, rectangular, and thin blade, it cannot be used to cut tough materials like bones.

Nakiri is considered a useful knife to cut without splitting or cracking relatively hard vegetables, prevalent among vegetarians.

Square-tipped knives are made for chopping vegetables with a push-cut chopping motion. The blade is thin and deep, allowing the user to cut through vegetables easily.

The central core material SLD (alloy tool steel) used for the blade edge is performance steel that is incredibly rich in Carbon equal to the famed Yasuki Aogami and is tempered to the Rockwell 62-64 for exceptional sharpness and edge holding properties. Also, its high Chromium content dramatically contributes to the blade’s anti-corrosion.

Nakiri 165 mm (6.5 in) SLD Nickel Damascus (73 Layers) Double-Bevel

¥35,200