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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 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.
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. 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.
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| Knife Type | Nakiri |
| Brand |
Sakai Genkichi
|
| Knife Style | Old Japanese Traditional |
| 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 Thickness above heel (mm/inch) | 2/0.0787402 |
| Blade Thickness above tip (mm/inch) | 1.9/0.07480319 |
| Blade Steel / Core steel | AUS8 |
| Blade Core Hardness | 58-59HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| 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 |
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.