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Sakai Takayuki Nashiji | 160 Nakiri Knife

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Sakai Takayuki Nashiji | 160 Nakiri Knife

One of the most comfortable high-end handles we've seen on a knife of this level. A slightly heavier, premium ebony wood, matched to a well-crafted, stainless steel blade.

  • Sakai Takayuki Japanese Knife
  • 160mm Nakiri Knife
  • VG-10 Stainless Steel
  • Mono Ebony Wood Handle
  • Nashiji Finish
  • Crafted in Japan
  • Edge Length: 161mm | Overall Length: 310mm | Blade Height: 44mm | Weight: 166g
  • Blade Thickness: (A) 2.1 (B) 2.0 (C) 1.9 (at spine)

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only

 
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

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.

One of the most comfortable high-end handles we've seen on a knife of this level. A slightly heavier, premium ebony wood, matched to a well-crafted, stainless steel blade.

  • Sakai Takayuki Japanese Knife
  • 160mm Nakiri Knife
  • VG-10 Stainless Steel
  • Mono Ebony Wood Handle
  • Nashiji Finish
  • Crafted in Japan
  • Edge Length: 161mm | Overall Length: 310mm | Blade Height: 44mm | Weight: 166g
  • Blade Thickness: (A) 2.1 (B) 2.0 (C) 1.9 (at spine)

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only

 
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

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.
$80.40

Original: $268.00

-70%
Sakai Takayuki Nashiji | 160 Nakiri Knife—

$268.00

$80.40

Description

One of the most comfortable high-end handles we've seen on a knife of this level. A slightly heavier, premium ebony wood, matched to a well-crafted, stainless steel blade.

  • Sakai Takayuki Japanese Knife
  • 160mm Nakiri Knife
  • VG-10 Stainless Steel
  • Mono Ebony Wood Handle
  • Nashiji Finish
  • Crafted in Japan
  • Edge Length: 161mm | Overall Length: 310mm | Blade Height: 44mm | Weight: 166g
  • Blade Thickness: (A) 2.1 (B) 2.0 (C) 1.9 (at spine)

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only

 
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

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.