Takeshi Saji | VG10 Nickel Damascus 170mm Nakiri Knife (Horn)
Hand crafted by master blacksmith Takeshi Saji, this elegant petty knife is in a class of it's own. VG10 stainless steel with a lovely weight and balance.
- Takeshi Saji Nickel Damascus Japanese Knife
- 170mm Nakiri Knife
- VG-10 Stainless Steel, Nickel Damascus Stainless Clad
- Master Takeshi Saji
- Horn Handle, Brass Bolster
- Hand-Crafted in Japan
- Edge Length: 170mm | Overall Length: 304mm | Blade Height: 55mm | Weight: 282g
- Blade Thickness: (A) 2.2 (B) 2.1 (C) 1.0
*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 Knife | Nakiri (Vegetable Knife)
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.
Hand crafted by master blacksmith Takeshi Saji, this elegant petty knife is in a class of it's own. VG10 stainless steel with a lovely weight and balance.
- Takeshi Saji Nickel Damascus Japanese Knife
- 170mm Nakiri Knife
- VG-10 Stainless Steel, Nickel Damascus Stainless Clad
- Master Takeshi Saji
- Horn Handle, Brass Bolster
- Hand-Crafted in Japan
- Edge Length: 170mm | Overall Length: 304mm | Blade Height: 55mm | Weight: 282g
- Blade Thickness: (A) 2.2 (B) 2.1 (C) 1.0
*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 Knife | Nakiri (Vegetable Knife)
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.
Description
Hand crafted by master blacksmith Takeshi Saji, this elegant petty knife is in a class of it's own. VG10 stainless steel with a lovely weight and balance.
- Takeshi Saji Nickel Damascus Japanese Knife
- 170mm Nakiri Knife
- VG-10 Stainless Steel, Nickel Damascus Stainless Clad
- Master Takeshi Saji
- Horn Handle, Brass Bolster
- Hand-Crafted in Japan
- Edge Length: 170mm | Overall Length: 304mm | Blade Height: 55mm | Weight: 282g
- Blade Thickness: (A) 2.2 (B) 2.1 (C) 1.0
*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 Knife | Nakiri (Vegetable Knife)
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.
