Sakai Genkichi Warikomi AUS8 Nakiri vegetable knife 165mm (6.5) Wood with Akebono-Nuri Urushi Lacque - Knife-Life - Best Japanese Knife Store
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Sakai Genkichi Warikomi AUS8 Nakiri vegetable knife 165mm (6.5) Wood with Akebono-Nuri Urushi Lacque

This "OLD SCHOOL" Nakiri knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Varicomi" (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.


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This "OLD SCHOOL" Nakiri knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Varicomi" (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. This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. The perfect blade shape and Aichi Steel AUS8 as a core will guarantee excellent cutting ability and sharpness. High rust resistance. Genkichi Nakiri knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Nakiri
Brand Sakai GenkichiSakai Genkichi
Knife Style Japanese Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/Inch) 315/12.50
Blade Lenth (mm/Inch) 165/6.50
Blade Height at Base/Heel (mm/Inch) 51/2.01
Blade Steel / Core steel AUS8
Blade Core Hardness 58-59HRC
Blade Construction / Structure Warikomi/ Inserted core steel
Blade Cladding Steel AUS8
Knife Handle Material Magnolia Wood lacquer with Akebono-Nuri Urushi
Handle Bolster No
Total Knife Weight (g/Oz) 149/5.26
Hand-sharpened Yes
Place of Origin Sakai Japan
"Japanese Nakiri knife is a specialized knife that's designed for slicing, dicing, and chopping vegetables. Nakiri has a rectangular shape blade (most common 165 mm long), very thin and straight, ideal for an up-and-down motion while slicing vegetables. Quick dicing or ""bruise"" onions - problem, ""Julienne"" (in French - thin strips of vegetables) vegetables or Chiffonade (Shredding) the herbs - easy as pie. Japanese Nakiri knife is a perfect choice for cutting vegetables! "

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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