Nakiri / Usuba / Vegetable Knife
One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm
Argueable our most authentic, originally styled, blades with no frills - Just pure Japanese steel No.2 (HRC 61-62). Incredibly hard wearing and a work horse in the kitchen with the added protection of a Kurouchi finish.
Steel Type: Blue Steel No.2 (Carbon Steel)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 53mm (2.1")
Blade Thickness: 3.8mm
Handle Material: Magnolia Handle
Ferrule Material: Plastic
Handle Length: 135mm (5.3")
Weight: 128g (4.5 ounces)
Kunihira are a small producer that speciallize in using the very best materials in a traditional style. This Nakiri has been in part chosen for it's solid 'Enju' handle.
Widely prized throughout Japan, the tree is slow growing and creates an extremely hard wood often used for the traditional Pagoda.
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 58-59
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 52mm (2")
Blade Thickness: 3mm (0.118")
Handle Material: Enju
Handle Length: 128mm (5")
Weight: 128g (4.5 ounces)
SAKAI TAKAYUKI 45 LAYER DAMASCUS JAPANESE STYLE NAKIRI / VEGETABLE KNIFE
- AUS 10 Stainless Steel Core
- 45 Layers Hammered Damascus steel
- Magnolia Handle
- Water Buffalo Bolster
- Double Bevel
- Hand Hammered
- 160mm Blade
*NEW* An extremely light weight and well balanced Japanese Nakiri with a beautiful 'Suminagashi' pattern, giving it an almost a marble appearance
Steel Type: AUS10 (Stain resistant steel)
Blade Hardness: HRC 59-60
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 45mm (1.8")
Blade Thickness: 1.9mm (0.075")
Ferrule Material: Pakka wood
Handle Material: Shitan
Handle Length: 123mm (4.8")
Weight: 116g (4.1 ounces)
In the true tradition of Japanese skill and style this Santoku is as close as you'll get to the type of steel used for Centuries all over Japan.
Steel Type: Blue Steel No.2 Nashiji
Blade Type: Double-edged Blade
Handle: Oval shaped burnt chestnut
Blade Length: 165mm
Blade Height: 45mm
Blade Thickness: 2.0mm
Handle Length: 110mm
Weight: 250g
*Suitable for Left and right handed users
A deceptively heavy and substantial Japanese Usaba due to the solid Rose Wood handle. Equally suited to left and right hand users
Steel Type: VG10 (Stain resistant steel)
HRC: 60-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 51mm (2")
Blade Thickness: 2.3mm
Handle Material: Shitan Rosewood Handle
Ferrule Material: Pakka wood
Handle Length: 125mm (4.9")
Weight: 164g (5.8 ounces)
Fastly becoming one of our most poplular types of knives and now widely recognised around the UK. The Nakiri is specifically built to chop vegetables and herbs etc.
- 160mm Blade
- VG10 Core
- Double Bevel
- Full Tang
- Mahogany handle
SETO ISEYA I-6 33 Layered Hammered Damascus Nakiri Kitchen Knife / Vegetable knife With VG10 Core 180mm
- VG10 Japanese Steel
- 33 Layered Damascus
- Cocobolo/pakka wood handle
- Double Bevel
- 180mm Blade
- Made in Seki Japan
A popular Usuba Nakiri Knife with a slightly angled blade, featuring an elegant 'Sumi Nagashi' pattern created by the skilled folding and hammering of the steel.
Light weight and perfect for chopping fruit and vegetables
- Blue Steel No.2
- 11 Layer 'Starburst' Damascus Clad
- Red Sandlewood 'D' shaped handle (Shitan)
- 62-64 HRC Rockwell
** As used by Head Chef Olivia Burt
(MasterChef Professionals, Ex Ritz Hotel)
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 165mm Blade
- 170g
- HRC 61
A really nicely weighted Nakiri from Shigeki with a slightly more curved blade, great for chopping but also suitable for slicing. The double bevel and octagonal ('WA') walnut handle means this is an ideal knife for both right and left handed users.
- Knife Type: Nakiri Knife
- Steel Type: Blue Steel No.2 Damascas
- Blade Type: Double edged blade
- Blade Length: 165mm
- Blade Thickness:2.0mm
- Blade Height:48mm
- Handle Length:127 mm
- Handle Type:Walnut
- Weight:150g
SAKAI TAKAYUKI BLUE STEEL NO.2 KUROUCHI NAKIRI 170MM
Aogami Blue Super steel #2 is about the best mix for high carbon steel knives and ensures a fine, razor sharp edge and smooth cut.
Light weight well balanced and a joy to handle.
- Blue Steel Aogami #2
- HRC 62 - 64
- Double Bevel
- Octagonal 'WA' Chestnut Handle
- 170mm Blade
- 175g
R-2 / SG-2 Powder Steel
Closing the gap between traditional Japanese stainless steels and the best carbon steels for a longer lasting edge...
Don't be fooled by appearances. This limited addition Nakiri / Vegetable knife from Jikko packs a lot in! Our first Super Hard R2 Powdered Steel Knife with almost unrivalled edge retention, combined with high corrosion resistance. Coupled with a handcrafed 'burnt' Chestnut handle and Buffalo Horn ferrule you get a lot for your money
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 51.5mm (2")
Blade Thickness: 2mm (0.079")
Ferrule Material: Water Buffalo Horn
Handle Material: Burned Chestnuts
Handle Length: 127mm (5")
Weight: 144g (5.1 ounces)
*Limited Stock
