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Konosuke Sakai HD2 | 165 Nakiri Knife
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
Now available with Ebony & Buffalo handle, complete with hand-crafted leather saya.
- Konosuke Sakai Japanese Knife
- 165 Nakiri Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
-
Handle Option (please select):
- Mono Khii Walnut (no saya)
- Ebony & Black Buffalo (w/ leather saya)
- Dual Bevel - Ambidextrous Grind
- Hand Crafted in Japan
- Edge Length: 163mm | Overall Length: 329mm | Blade Height: 50mm | Weight: 125g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 1.1 (at spine)
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
Now available with Ebony & Buffalo handle, complete with hand-crafted leather saya.
- Konosuke Sakai Japanese Knife
- 165 Nakiri Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
-
Handle Option (please select):
- Mono Khii Walnut (no saya)
- Ebony & Black Buffalo (w/ leather saya)
- Dual Bevel - Ambidextrous Grind
- Hand Crafted in Japan
- Edge Length: 163mm | Overall Length: 329mm | Blade Height: 50mm | Weight: 125g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 1.1 (at spine)
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Select Handle Type
From $89.40
Original: $298.00
-70%Konosuke Sakai HD2 | 165 Nakiri Knife—
$298.00
$89.40Description
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
Now available with Ebony & Buffalo handle, complete with hand-crafted leather saya.
- Konosuke Sakai Japanese Knife
- 165 Nakiri Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
-
Handle Option (please select):
- Mono Khii Walnut (no saya)
- Ebony & Black Buffalo (w/ leather saya)
- Dual Bevel - Ambidextrous Grind
- Hand Crafted in Japan
- Edge Length: 163mm | Overall Length: 329mm | Blade Height: 50mm | Weight: 125g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 1.1 (at spine)
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
