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Vegetables knives
Items 1 to 16 of 28 total
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
185
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique.
202
This "OLD SCHOOL" Nakiri knife was made by Ichimonji Kichikuni of Sakai Genkichi brand from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between softer steel) using Aichi Steel company stainless steel AUS8 as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
133 106
This Sakai Takayuki Nakiri (vegetable) knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 200mm long blade is made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style knife handle made from strong Packer Wood.
137 117
Nakiri knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 160mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style handle made from solid black paper micarta.
97
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style black Pakkawood handle.
131
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 165mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
158
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 165mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique.
172
This "OLD SCHOOL" Nakiri knife was made by Ichimonji Kichikuni of Sakai Genkichi brand from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between softer steel) using Aichi Steel company stainless steel AUS8 as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
133 106
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between stainless steel) using high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
142 114
This beautiful Sakai Takayuki 33-layer Damascus Nakiri vegetable knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 160mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core. The European-style handle on this knife is hand-made from beautifully grained Mahogany wood.
129 110
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 160mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black Pakkawood handle.
83
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Mahogany Pakkawood handle.
169
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from stainless Damascus steel, using high-purity steel VG1 as the central core. Western-style Mahogany Pakkawood handle.
177
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle.
203
Traditional Japanese Nakiri vegetable knife made by Miki Knife Company. 180mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
154
Items 1 to 16 of 28 total
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In Japan, there are two most famous vegetable knives. Nakiri knife (west type /160mm-180mm /double-bevel) and an Usuba knife (traditional type/165mm - 210mm/single bevel). Both are specifically designed to cut vegetables perfectly without splitting or cracking. Unlike the Usuba, the Nakiri knife has a thin double bevel blade, so you can also use it as your primary kitchen knife. Japanese Nakiri knife is one of the most popular Japanese kitchen knives and is highly recommended (must have).