Black Friday 20% off Select Kitchen Items, Tabletop Items with code BLKDEAL20 > SHOP

In an effort to protect our customers and team members, contactless deliveries are in effect for all orders. Our drivers will continue to contact you via text message or a phone call when they are close to delivering. You will be notified when your package has arrived and will be left at lobby/reception or at the front door of your home or apartment. Drivers will not be available to meet customer in person to review the items they have received.
Due to the Thanksgiving Day holiday, any orders placed after 2PM on Tuesday, November 24 will be delivered Friday, November 27.

Sakai Takayuki Damascus Hammered VG-10 Nakiri 160mm (6.3") with Wa-handle

88547

Specifications

Style : Nakiri
Length : 160mm (6.3")
Weight : 5.08 oz (144g)
Special Feature : 33 layer damascus
Blade Steel Type : VG 10 Steel
Handle material : Keyaki and Mahogany Wood
HRC : 60
Bevel Angle Ratio : 50/50 (available for left, right-handed)
Cover : Not included

Blade & Handle

This line of knives features a beautiful Keyaki and Mahogany octagonal handle and hammered and polished 33-layered Damascus patterning on either side. The core steel of VG-10 is heat-treated to 60 HRC for excellent edge-retention without sacrificing undue ductility and toughness. These knives are thin behind the edge with a 50/50 grind that helps facilitate delicate, precise cuts and minimize wedging in harder foods like daikon and carrots. We recommend these to anyone looking for high-performance geometry in a great-looking knife with better toughness and ease of sharpening compared to harder powdered steels.

Each knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.

Nakiri Knife

Nakiri (lit. Vegetable cutting knife) is a double bevel variant of the traditional single-bevel Usuba. Its profile is quite flat, even when compared to the already-flat-profile of a Japanese Gyuto; this flatness lends itself well to push-cutting tasks since more of the knife will contact the board at one time. It is common for Nakiri to have some degree of curvature to the middle of the blade so that there is less risk of introducing recurve into the blade while sharpening and also to accommodate inconsistencies and low spots in a cutting board that may impact the knife's ability to make a full cut. As the name implies, a Nakiri is ideal for vegetables and any cutting tasks not requiring or heavily benefiting from having a sharp tip for precise work.