VG10, 67 layers
Nakiri 17 cm
The rectangular blade that goes through a vegetable in one stroke.
€99 Price includes tax. Shipping calculated at checkout.
Dispatched within 2 working days, delivered in 12 to 20 days.
The knives ship from the workshop that makes them. The stated delay is the real one, not an optimistic average.
14 day returns, no reason needed. 2 year legal guarantee of conformity.
- Steel
- VG10, 67 layers
- Hardness
- 60-61 HRC
- Edge
- 15 degrees per side
What it does
The nakiri does one thing. It cuts vegetables, straight down, along the whole length of the board, and it does it better than any other shape.
The edge is straight, so it does not roll. It touches the board end to end, which means every stroke cuts the whole slice. You see the gain in a julienne: sticks of even thickness, without the last fibre holding the slices together.
Why VG10
A vegetable blade works a lot and meets little resistance. That is the ideal case for hard steel: VG10 at 60-61 HRC keeps its edge because nothing damages it except the board.
The 67 damascus layers bring structural give. On a blade this tall and this thin, that keeps a lateral knock from becoming a crack.
What it asks for
A wooden or soft plastic board. Never glass, never marble: a blade at 60 HRC chips on those surfaces on the first cut.
Specifications
| Blade length | 17 cm |
|---|---|
| Overall length | 30 cm |
| Weight | 184 g |
| Blade height | 48 mm |
| Core steel | VG10 |
| Cladding | 67 layers of damascus steel |
| Hardness | 60-61 HRC |
| Edge angle | 15 degrees per side |
| Handle | Octagonal pakka wood, red bolster |
| Origin | Blade forged in China, Japanese in style |
In the box
- The 17 cm nakiri, sharp and ready to cut
- A rigid card travel sheath
- The care card
Frequently asked
What is a nakiri actually for?
Vegetables, and nothing else. The flat rectangular blade meets the board along its whole length, so a carrot julienne or finely shredded cabbage comes out even, with no slices left hanging.
Nakiri or santoku?
The santoku is versatile, the nakiri is specialised. If you cook a lot of vegetables, the nakiri does that job better than any other shape. It is not a first knife, it is the right second one.
Can it cut meat?
Technically yes, but the blade has no tip: it cannot pierce or bone. For meat, take the gyuto.
Will the blade rust?
VG10 is stainless. It does not rust in normal use, though long contact with water or acidic food can stain it. Rinse and dry.
Are your knives made in Japan?
No, and we do not make them either. We buy them from a Chinese workshop specialised in VG10. The style and geometry are Japanese, the manufacturing is not.
Does it arrive sharp?
Yes. It leaves the workshop sharpened to 15 degrees per side, and we check the edge before dispatch.
A blade needs upkeep
A 15 degree edge is restored on a stone, not on a steel. Ours is built for that angle.