Sakai Suntenresu Carbon | 165mm Nakiri Knife
These carbon core knives were one of the first we ever imported to Australia, they are the type of knife you see in almost all home kitchens in Japan. Ours are still going strong 9 years on, so I decided to bring them back.
Grind is really good for the price, they are easy to sharpen but do require some care to prevent rust as they have a carbon steel edge.
- Sakai Suntenresu Kitchen Knife
- 165mm Nakiri Knife
- SK High Carbon Steel Core
- Stainless Steel (SUS-0410) Cladding
- Western (Yo) Handle:
- Pakka Wood
- No Bolster
- Crafted in Japan
- Edge Length: 160mm | Overall Length: 293mm | Blade Height: 46mm | Weight: 162g
- Blade Thickness: (A) 2.3 (B) 2.2 (C) 2.2 (at spine)
* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust. The majority of this rust is stainless steel however, just a small part showing is carbon steel.
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.
Godammit, ProTooling are the best.
A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
Chef Rang - Master, Celebrity, Legend
The Japanese are masters of their art and ProTooling are always really welcoming and down-to-earth, willing to spend time finding a knife to suit you.
Lennox Hastie - Firedoor
ProTooling offers stunning service & a wide range of amazing quality products. The staff are super knowledgeable, kind & patient, making the selection process very easy. They genuinely care about their products & service, it’s why I keep going back.
Anjali - Sous Chef, Saint Peter
ProTooling are unrivalled in product knowledge, knife diversity and above all a burning desire to provide true quality craftsmanship. It truly inspires us as chefs, cooks and craftsman alike to reflect on our own depth of knowledge, skills and industry awareness when surrounded by such informed professionals like ProTooling.
Oscar Solomon - GRECA Executive Chef
The team at ProTooling are master at their craft and incredibly kind and helpful while do so! Every time I drop my knives off, I feel a sense of relief as I know how well looked after they are. Love this place and the team - thanks for everything you do ProTooling!
Ismat - Recipe Developer / Photo Chef
I have built a very strong relationship with ProTooling. Paul (the owner) has a very good attitude and that reflects in the products he stands behind. He provides only the best quality through all of the good relationships he has been able to grow throughout the years with the top craftsmen in Japan. He and his staff are amazing. Keep up the good work.
Nicola - Chef / Knife Connoisseur