Crafted in Echizen Japan by master blacksmith Shiro Kamo, the damascus series is crafted with powdered stainless steel.
- Master Shiro Kamo
- Echizen-Japan
- Nickel-Damascus Series
- 165mm Nakiri Knife
- SG2 / R2 Stainless Steel
- Stainless Damascus Cladding
- Walnut Handle, Maple Ring, Ebony Ferrule
- Hand-Crafted in Japan
- 160mm Blade Edge Length / 309mm Overall Length / 2.5mm Blade Thickness / 53mm Blade Height / 137g
* As our Japanese chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.