Japanese Kitchen Knife | Nakiri | Shitan Octagonal handle | Hammered 45 layers

Handcrafted Japanese Nakiri kitchen knife with a hammered and wave-patterned AUS10 stainless steel blade, octagonal rosewood handle, and traditional craftsmanship. Available at j-okini in Malta

216.00€

Experience the art of Japanese vegetable prep with this high-quality Nakiri knife, hand-crafted with precision and designed for smooth, clean cuts.

Known for its thin, sharp blade, the Nakiri excels at slicing through vegetables without crushing, making it ideal for preparing large produce like cabbage and radishes.

Whether slicing for Sengiri (fine shredding) or Katsuramuki (continuous peeling), this knife offers control and finesse.

Features of This Knife

The Nakiri’s 165mm, 44-layer hammered blade is crafted with an AUS10 stainless steel core.

AUS10 is an advanced-grade steel similar to VG10, enhanced with added chromium, molybdenum, and vanadium, resulting in exceptional hardness and durability.

The blade’s high carbon content allows for sharpness that lasts, ideal for seamless cutting of hard ingredients like pumpkin.

Aesthetic and functional, the hammered and wave designs minimize food sticking while adding visual appeal.

Paired with an ergonomic, octagonal Shitan rosewood handle, this knife combines traditional Japanese craftsmanship with modern practicality.

Branded with Minamoto no Hisahide, it embodies quality and elegance.

What We Love About This Nakiri

Precision sharpness and durable edge thanks to AUS10 steel
Unique hammered wave pattern on the blade for visual appeal
Ergonomic, elegant rosewood handle with an octagonal shape

Categories: Cookware & Kitchen tools, Father's day, Japanese Kitchen Knives Availability: Only 2 left in stock

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Description

Japanese Kitchen Knife Nakiri | Shitan Octagonal handle | Hammered 45 layers

Size	300mm full length, 145g
Size	165mm blade
Material	Stainless Steel (3 layers)
Surface:	Hammered 22 layers x 2 (Stainless steel)
Core material:	AUS10 (stainless steel)
Handle:	Rose wood

Made in Japan

Care Instructions:

After each use, wash the knife gently, wipe it with a cloth, and ensure it is completely dry.
For long-term storage, coat the blade lightly with a plant-based oil and wrap it in a tea towel.
Maintain blade sharpness by sharpening approximately every 10 days or as needed for optimal performance.

Cautions and Tips for Longevity:

Use only for food preparation, avoiding non-food tasks.
Whenever possible, use a wooden cutting board to reduce wear on the blade.
Avoid cutting hard items like frozen foods, bones, crab shells, or dense vegetables (e.g., pumpkin) with this knife; use a specialized knife instead to prevent chipping or cracking.
Avoid direct contact with the blade; handle carefully to prevent injury.
Do not expose the knife to direct flame or strike it with hard objects.
Store securely and keep out of reach of children.