Our entry range in traditional Japanese kitchen knives are a big seller for a reason. Great value for money, they are made from laminated SK-5 high carbon steel that holds a very sharp edge, sharper than many knives costing 3 times as much. These knives are a mid level rustic finish, hammer tone, makers marks and sharpening marks / scratching a feature which we really love.
- Kiyotsuna Saku Japanese Kitchen Knife
- 165mm Nakiri Knife
- Laminated High Carbon Steel SK-5
- Raw Timber Japanese Style Handle w/ Plastic Ferrule
- Traditional Rustic Finish: Hammer-Tone and Blade Marks
- Crafted in Japan
- 313mm Overall Length / 165mm Blade Edge Length / 3mm Blade Thickness
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
* Non stainless steel kitchen and chef knives require a small amount of care to prevent surface rust. Even though this can easily be removed if it does occur, we recommend you hand wash and thoroughly dry after each use, do not use a dishwasher. For extended storage, coat in an oil like our Tsubaki.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
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.