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Interested in a vegetable knife that will make kitchen prep a pure joy?
The Sakai Takayuki Ginga Japanese Nakiri knife is a step above! This Japanese knife has a great balance and feel in the hand while the ZA-18 stainless steel can maintain a great edge. This Damascus Nakiri knife will make short work of anything from daikon’s to cabbage with plenty of hand clearance as you chop.
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
69 Layer Damascus Nakiri Knife (ZA-18 stainless steel)
Knife Length: 180mm (7.1")
Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Handle Thickness: 26 mm
Elevate your cooking with a Damascus Nakiri knife
Damascus Nakiri knives are designed to be thin knives that slice, cut & chop easily through vegetables to maintain the integrity of each component and freshness.
This Damascus Nakiri knife is made of ZA-18 Stainless Steel with excellent sharpness and durability as well as good resistance to rust. This series is called Ginga which means Galaxy, evident by the stunning visual patterns on the blade. The handle is beautiful Wenge wood. Wenge is an African timber that has a beautiful black and gentle color tone and a unique delicate grain. It is known as very strong and hard wood.
ZA-18 has features very similar to VG-10 stainless steel. While VG-10 is the primary steel of the Takefu steel manufacturer, ZA-18 is made by Aichi Steel. The steels have a similar chemical composition, with ZA-18 having a slightly higher content of carbon, chromium, molybdenum and cobalt, and thus a little more strength, durability and corrosion resistance. The steel has been tempered to a hardness of around 61-63 HRC.
Category: Damascus, Intermediate Veg, Nakiri, Stainless Steel, Western Style, ZA-18
Japanese Nakiri knives have long, broad, and flat design allows for ease-of-use when implementing rocking, chopping, cutting, and mincing motions. The double bevel, wide blade allows cooks to prep whole cabbages with ease and the handle clearance allows plenty of room for your hand while working. Easy to work with, it is understandable why the Damascus Nakiri knife is first up when daikon, cabbage, or other vegetables reach the countertop.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
The Japanese Nakiri knife cannot be used to cut bone or frozen food, as it may chip. You should also avoid using a dishwasher to clean it.
The best Damascus Nakiri knives from Sakai, Osaka
Japanese Nakiri knives are also referred to by their traditional name, Nakiri hocho, which means 'cutting greens'. Created with a straight blade edge ideal for cutting through to the chopping board, the Japanese Nakiri knives specialize in day-to-day vegetable cutting without the need to push or pull horizontally. The Nakiri is the perfect Japanese vegetable knife and will make a great addition to any kitchen.
Sakai Knives are designated as a traditional craft item and its quality is widely recognized not only in Japan but also in the world. They have been cultivated through a long 600-year history.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike.
Check out our catalog today to find the perfect Damascus Nakiri knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
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