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ABOUT THIS PRODUCT: Tsunehisa Damascus Nakiri 165 mm
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Blade Length |
165 mm |
Total Length |
285 mm |
Steel |
ZA-18 Stainless
|
Handle |
Pakka wood
|
Ferrule |
Welded Steel
|
Rockwell |
61-63 |
Height Spine to heel |
44 mm |
Width at Spine |
1.7 mm |
Weight |
176 grams |
The Nakiri is not to be confused with a meat cleaver, these are vegetable cleavers, with thinner and harder blades than meat cleavers. The shape is designed with a flat profile that excels at up and down chopping or push cutting motions which are great to fly through piles and piles of veg prep. And the square shape makes them a great tool to scoop up all the product and get it where it needs to go!
ZA-18 is a fantastic steel created by Osaka Clad co and Aichi Steel corp that is arguably a step up from VG-10. With additional carbon, chromium, molybdenum and cobalt it's harder, more durable and more rust resistant than its predecessor VG-10, which itself is a great steel for knife making.
Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
customers love their sharp knife
Keiko H.
I am a Japanese housewife living in the United States. I have been using a Kyocera ceramic knife for a long time, starting with a stainless steel western kitchen knife, but I dreamed of purchasing a vegetable knife because I thought a wide vegetable knife would be useful for leafy greens, radishes, potatoes, pumpkins, cabbage, cucumbers, and other wide vegetables. This is the vegetable knife of my dreams! (I had never used a vegetable knife in Japan!) I hadn't used stainless steel knives for a while, so I didn't think about the weight, and it feels a little heavy when I use it, but the sharpness is GREAT!!
Keiko H.
I am a Japanese housewife living in the United States. I have been using a Kyocera ceramic knife for a long time, starting with a stainless steel western kitchen knife, but I dreamed of purchasing a vegetable knife because I thought a wide vegetable knife would be useful for leafy greens, radishes, potatoes, pumpkins, cabbage, cucumbers, and other wide vegetables. This is the vegetable knife of my dreams! (I had never used a vegetable knife in Japan!) I hadn't used stainless steel knives for a while, so I didn't think about the weight, and it feels a little heavy when I use it, but the sharpness is GREAT!!
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