Santoku Knife - Ironwood - 18cm - Handmade - VG10 - 61 Layers

Nakiri knife in Damascus steel with 61 layers and ironwood handle

This handcrafted nakiri knife from master blacksmith Takeshi Saji combines traditional Japanese craftsmanship with modern knife-making techniques. The broad, rectangular blade made from VG10 steel with 61 layers of Damascus offers exceptional sharpness, durability, and a unique pattern, while the ironwood handle ensures a comfortable grip.

Ideal for precise chopping, slicing, and cutting of vegetables, where consistent results are essential.

World-class Japanese precision craftsmanship

The flat, wide blade of the nakiri knife is specifically designed to provide even pressure across the entire cutting surface, eliminating the common problem of uneven cuts. With a hardness of 60-61 HRC, the blade retains its sharpness significantly longer than standard knives, and the double bevel edge makes it suitable for both right- and left-handed users. The Damascus pattern on the blade is not only aesthetically pleasing but also contributes to the blade's strength and resilience.

Comfort and control in the kitchen

The handle is made from ironwood (Desert Ironwood), the hardest type of wood in the world, providing the perfect balance between durability and comfort. Despite the hardness of the wood, it feels pleasant in hand, and the stainless steel bolster adds both stability and balance. The knife's total length of 305 mm, with a blade length of 170 mm and a weight of 205 grams, is carefully calibrated to provide optimal control during use, reducing hand fatigue during extended cooking sessions.

Maintaining your quality knife

To preserve the knife's exceptional properties, it requires proper care. Always hand wash the knife and dry it thoroughly after use – a dishwasher will damage both the blade and handle. Avoid using the knife on hard materials like bones or frozen ingredients. A thin layer of food-safe mineral oil on the blade after use can provide extra protection. When the knife eventually loses its sharpness, it can be professionally sharpened to restore its original performance.

With this nakiri knife, you receive:

• Japanese VG10 steel with 61 layers of Damascus for superior sharpness and durability

• An exclusive ironwood handle with a stainless steel bolster for optimal balance

• Handcrafted by master blacksmith Takeshi Saji with over 70 years of experience in knife-making

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

Frequently Asked Questions

How does a nakiri knife differ from a regular chef's knife?
A nakiri knife has a wider, rectangular blade without a tip, which provides even pressure when cutting vegetables. Unlike chef's knives, nakiri knives are specially designed for precise chopping and slicing of vegetables.

How should I best maintain my Damascus knife?
Always hand wash the knife immediately after use and dry it thoroughly. Avoid cutting hard materials like bones or frozen foods. Store the knife in a knife block or with a blade guard, and regularly apply a thin layer of neutral oil to protect against moisture.

AI has assisted with the text, and therefore there may be some errors.