Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm
Tsunehisa Damascus Nakiri 165 mm

Tsunehisa Damascus Nakiri 165 mm

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$182.71
Regular price
$214.95
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$32.24 (15%)
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Product Information

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 
Bevel Double
Tsunehisa

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. 

The Knife

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. 


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.

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ship from our own stock

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