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Traditional Japanese Damascus Nakiri Knife with Hammered Blade - Outlet
Are you looking for a tool that transforms everyday vegetable slicing into a true culinary experience? This exclusive Nakiri knife brings centuries-tested Japanese forging tradition straight into your kitchen. The fascinating Damascus steel blade with its characteristic hammered finish not only looks stunning but primarily excels in uncompromising sharpness and longevity. Thanks to the perfectly balanced ergonomic handle made of precious wood, your work will be effortless. Whether you are preparing delicate herbs or robust root vegetables, this masterful instrument guarantees precise results and will become the jewel of your culinary equipment. Further product information ...
Traditional Japanese Damascus Nakiri Knife with Hammered Blade
Masterful Materials and Forging Tradition
The core of this blade is formed by a hard centre of high-carbon VG-10 stainless steel, which achieves an excellent hardness of 60-61 HRC. The core is protected by layers of nickel and silver and is clad with 15 layers of Damascus steel on each side. The total of 33 layers gives the blade optimal flexibility and a unique aesthetic. The upper part of the blade is decorated with forging marks, known as the Tsuchime technique. These small dimples create air pockets during slicing, which prevent the vegetables from sticking to the blade. The handle, in a traditional chestnut profile, is made from an attractive combination of precious Pakka and Coccobolo woods, providing a firm and secure grip.
Historical Significance and Correct Usage of the Nakiri Knife
The Nakiri knife, whose name translates to leaf cutter, has deep roots in the history of Japanese gastronomy. Traditionally, it is the most popular tool for preparing vegetables in Japanese households. Its specific shape, with a straight edge and a blunt tip, is designed to allow a clean cut with the entire blade surface down to the cutting board, without the rocking motion familiar from Western chef's knives. The steel layering technique used in the manufacture of this knife directly references the ancient practices of Japanese swordsmiths, who forged legendary Katana swords in a similar manner to achieve the perfect balance between lethal sharpness and structural resilience.
Technical Parameters
| Parameter | Value |
|---|---|
| Tool Type | Nakiri (traditional vegetable knife) |
| Blade Material | Damascus steel (33 layers), VG-10 core |
| Steel Hardness | 60-61 HRC (Rockwell) |
| Handle Material | Precious Pakka and Coccobolo wood |
| Blade Length | 190 mm (7.48 inches) |
| Total Length | 310 mm (12.2 inches) |
| Blade Thickness | 2.4 mm (0.09 inches) |
| Weight | 174 g (6.14 oz) |
| Country of Origin | Japan |
Knife Care and Important Safety Warnings
To ensure this Damascus knife remains a reliable assistant for many years, it requires proper maintenance. The knife is designed exclusively for hand washing. Never place it in a dishwasher, as harsh detergents and high temperatures would irreversibly damage both the wooden handle and the delicate structure of the Damascus steel. Immediately after each use, the knife must be rinsed with lukewarm water, carefully dried with a soft cloth, and stored in a safe place, ideally in a knife block or on a magnetic strip. To maintain the perfect edge, it is recommended to use only high-quality Japanese whetstones and completely avoid cheap pull-through sharpeners, which could damage the fragile edge.
Always bear safety rules in mind when working with this knife. Please be aware that the blade is extremely sharp and there is a risk of severe injury. The use of the knife is entirely at your own risk. The knife is designed exclusively for chopping vegetables. Strictly avoid chopping bones, cutting frozen food, or prying, as this could cause the edge to chip or the thin, hard blade to break.
We recommend purchasing a professional Japanese whetstone and a solid wooden cutting board to accompany this knife, ensuring the delicate edge of your new kitchen tool is well-protected.
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