OUL Aogami Super Nakiri Knife 165 mm / 6.5" – Keyaki Handle

The Dedicated Vegetable Specialist

The OUL Aogami Super Nakiri Knife 165 mm is engineered for effortless, high-volume vegetable preparation. Characterized by its classic rectangular silhouette and flat cutting edge, the Nakiri is designed for clean, vertical push-cutting. It makes flush contact with the cutting board on every stroke, eliminating the dreaded "accordion cuts" where vegetable skins remain linked.

With an expansive 50 mm blade width, this knife provides unmatched knuckle clearance for safe, rhythmic chopping while serving as a wide scoop to transfer mounds of diced ingredients straight from the board to the pan. Despite its generous blade height, the knife weighs just 148 grams and features a slender 2 mm spine, ensuring fluid agility and low resistance when moving through dense root vegetables.

Aogami Super Core: Unrivaled Slicing Bite

Forged with Aogami Super (Blue Super Steel), this blade represents the pinnacle of Japanese high-carbon metallurgy. Hardened to ~64–65 HRC, Aogami Super is enriched with tungsten, molybdenum, and high carbon content to create a refined microstructure capable of holding a keen apex far longer than conventional kitchen steels. The result is a persistent slicing bite that cleanly parts crisp vegetables without bruising delicate cell structures.

Traditional Keyaki Wood Handle

Completing the knife is an authentic Japanese Wa-style handle carved from Keyaki (Japanese Zelkova). Prized for its natural resistance to moisture, rich golden-brown grain, and structural durability, Keyaki offers a secure, tactile grip. The symmetrical oval-to-octagonal profile provides balanced, neutral handling for both right- and left-handed cooks.

What’s in the Box?

• OUL Presentation Box: Japanese presentation packaging for protective storage or gifting.
• Protective Blade Sheath Sleeve: Shields the flat edge and squared nose during unboxing and transit.

Authorized OUL Dealer Direct

Hasu-Seizo is a direct-sourcing partner for OUL knives handcrafted by master artisans in Japan. Prior to dispatch, every blade is individually inspected at our Seattle area warehouse to verify straightness along the cutting edge, bevel uniformity, and complete handle alignment.

Carbon Steel Care & Maintenance

Aogami Super is an authentic high-carbon performance steel; it is reactive and will rust if left wet.

• Wipe Dry Immediately: Keep a damp cloth and a dry microfiber towel on hand. Wipe moisture away frequently, particularly after slicing acidic vegetables like onions or tomatoes.
• Hand-Wash Only: Wash with warm water and mild detergent using a non-abrasive sponge. Dry thoroughly right away. Never put this knife in a dishwasher.
• Natural Patina Formation: Over time, the steel will develop a harmless blue-gray patina that helps protect the cutting edge from corrosion. For long periods between prep sessions, coat the blade with a drop of food-safe mineral or Camellia oil.
• Cutting Surfaces: Pair strictly with soft wood or soft rubber cutting boards. Do not chop bones, frozen foods, or hard nutshells to prevent chipping the thin edge.

Frequently Asked Questions

Why should I use a Nakiri instead of a Santoku or Gyuto for vegetables? While a Santoku or Gyuto has a curved belly designed for rocking cuts, a Nakiri is almost completely flat. This profile makes full contact with the cutting surface on straight push-cuts, ensuring clean separations on items like leeks, celery, and cabbage without dulling the tip or crushing produce.

Does a Nakiri have a sharp point? No. The squared-off, blunt tip is an intentional safety feature of traditional Japanese vegetable knives. It minimizes board-gouging during rapid chopping and keeps the balance centered along the flat edge.

Where does this knife ship from? All inventory is stored, inspected, and shipped directly from our warehouse located in the Seattle area.