Nakiri Knife, 17 cm, Takefu Yellow Bull, VG-10 61 Layers

Nakiri knife in 61-layer Damascus steel with precise cutting performance

This 17 cm nakiri knife from Knifemakers is handcrafted by Japanese master bladesmith Takeshi Saji, featuring a 61-layer Damascus blade and VG-10 steel core. The rectangular blade combined with the elegant bone handle with brass bolster gives the knife perfect balance and precision when working with vegetables. With a hardness of 60–62 HRC, the knife retains its edge for a long time.

Ideal for refined kitchen work such as precise chopping, slicing and cutting of vegetables and other delicate ingredients.

Traditional Japanese knife craftsmanship of the highest quality

The nakiri knife's wide, rectangular blade distributes pressure evenly across the entire cutting surface, resulting in a cleaner and more precise cut. The unique construction of 61 layers of Damascus steel around a VG-10 core not only creates a beautiful, flowing pattern but also delivers exceptional sharpness and durability. Takeshi Saji, who has held the title of Traditional Master Craftsman since 1992, is the creator of this masterpiece, where every detail has been carefully considered.

Ergonomic handle for safe handling

The handcrafted bone handle with brass bolster not only gives the knife an exclusive appearance but also ensures a secure and comfortable grip during use. The total weight of 320 grams provides perfect balance, helping you guide the blade precisely even when working with hard root vegetables. The knife's total length of 290 mm with a 170 mm blade is ideal for both professional chefs and food enthusiasts who appreciate quality tools.

Maintaining your nakiri knife

To preserve your nakiri knife's outstanding properties, proper maintenance is essential. Always wash the knife by hand immediately after use and dry it thoroughly. Avoid using the knife on hard materials such as bones or frozen foods, as this can damage the fine edge. Store the knife protected, ideally in a knife block or with a blade guard, to protect the edge and extend its service life.

Three key points about your nakiri knife:

• Handcrafted by master bladesmith Takeshi Saji with 61 layers of Damascus steel and a VG-10 core
• Perfect balance with a weight of 320 grams and an elegant bone handle with brass bolster
• Requires hand-washing and careful maintenance to preserve optimal sharpness

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How do I best maintain my nakiri knife?
Always wash the knife by hand with mild soap, dry it thoroughly after use and store it protected. To preserve the quality of the steel, you can apply a thin layer of food-grade oil after washing.

Can I use the nakiri knife for all types of cooking?
The nakiri knife is specially designed for vegetables and should not be used to cut through bones, frozen foods or other hard materials, as this can damage the edge.

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