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Damascus Nakiri Knife Senzo
If cooking is your passion and preparing vegetables is a daily ritual, this Nakiri knife will open up completely new horizons for you. It is a masterfully crafted tool that combines traditional Japanese aesthetics with modern metallurgical processes. The blade of this knife is a true work of art: a core of high-carbon VG10 steel (known as "Gold Steel") ensures extreme cutting performance and a hardness of 60–61 HRC. This core is protected by 33 layers of Damascus steel. The result is a blade that is not only beautiful to look at but also flexible and resistant to corrosion. Further product information ...
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Damascus Nakiri Knife Senzo with Hammered Finish
The Vegetable Specialist
The shape of the Nakiri blade is characterized by its rectangular profile and straight cutting edge. Unlike common chef's knives that require a "rocking" motion, the Nakiri is designed for vertical chopping (the so-called "push-cut") and precise slicing of thin strips (julienne) or dicing. Thanks to the wide blade, you can also use the knife as a spatula to transfer chopped ingredients into the pot. The upper part of the blade features a hammered finish (called Tsuchime in Japanese). This treatment is not just decorative—the resulting dimples act as air pockets that prevent vegetable slices (like cucumbers or potatoes) from sticking to the blade.
Ergonomics and Design
The handle is made of black Pakkawood, an extremely durable composite material that resists moisture and does not warp. It has a traditional Japanese D-shape profile (often referred to as the "chestnut shape"), which fits perfectly in your hand and ensures a secure grip even during prolonged work. The knife is balanced so that most of the weight lies in the blade, making cutting easier without needing to apply much pressure.
Nakiri Knife Parameters
| Knife Type | Nakiri (Vegetable Cleaver) |
| Core Material | VG10 Steel (60-61 HRC) |
| Blade Construction | 33 Layers (Damascus) + Tsuchime Finish |
| Handle Material | Pakkawood (Black) |
| Handle Shape | Japanese "D" Profile |
| Blade Length | 180 mm (approx. 7.1 inches) |
| Total Length | 305 mm (approx. 12 inches) |
| Weight | 230 g (approx. 8.1 oz) |
Care for Your Japanese Knife
To preserve the exceptional properties of this knife, please follow a few principles:
- Cleaning: Never put the knife in the dishwasher! Aggressive salts and hot steam would destroy the edge and the handle. Wash it with lukewarm water and a little detergent after use and dry it immediately with a cloth.
- Usage: Although it resembles a meat cleaver, the Nakiri has a very fine edge. Never use it to chop bones, frozen foods, or hard pits. There is a risk of chipping the blade.
- Sharpening: Use high-quality water stones (whetstones) to restore the edge. A honing steel is not very suitable for such hard steel.
- Sharpening a Knife Correctly
- Storage: Store the knife in a wooden block or on a magnetic strip so that the edge does not get dull from contact with other items in a drawer.
For a complete kitchen set, we recommend checking out other Damascus knives from the Senzo series, which will turn food preparation into a true experience.
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