The Nakiri Knife 7in (18cm) – Damascus Steel – Black Pakka Wood Handle is crafted for cooks who appreciate precision, performance, and timeless design. Traditionally used for vegetable preparation, the Nakiri’s straight-edged blade allows full contact with the chopping board, delivering smooth, clean cuts without rocking, making it ideal for slicing, dicing, and fine vegetable work.
The beautifully layered Damascus steel blade provides long-lasting sharpness, excellent edge retention, and strength, ensuring consistent performance in both home and professional kitchens. Its thin yet durable construction allows ingredients to glide effortlessly through the blade, helping preserve texture and presentation.
The black Pakka wood handle is engineered for stability and comfort. Resistant to moisture and wear, it provides a secure grip and balanced control, allowing for safe, confident handling during extended food preparation.
Combining traditional Japanese knife design with modern craftsmanship, this Nakiri knife is a versatile essential for anyone who values precision cutting, durability, and refined kitchen tools. Ideal for preparing vegetables, herbs, and delicate ingredients with ease and accuracy.
Damascus Steel Blade
I AM STRONG, SHARP AND BORN TO CUT. A well-made Damascus Steel blade will retain its sharpness for longer than most quality blades due to the way their metals are forged.
Anciently, Damascus Steel was what was typically found in weapons. But, today, we don’t forge the materials in the same way, however with modern technology, a Damascus Steel Blade is still a far superior product.
Damascus Steel Knives are durable, flexible and stain resistant. They are high carbon forged steel (VG-10) and recognisable by their wavy patterned design and exceedingly sharp edge!
They tend to be more expensive than other stainless steel knives, but if you treat it as an investment, you will surely get your money’s worth.
Features:
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67 Layers – This indicates that the blade is made using Damascus steel, which consists of 67 layers of steel. These layers are often created by folding and forging different types of steel together, enhancing durability, and sharpness
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HRC 60 – This refers to the Rockwell Hardness Scale (HRC), which measures the hardness of the blade’s steel. An HRC of 60 is quite hard, meaning the blade can hold a sharp edge for a long time
Care Guidelines:
To ensure the longevity and performance of your knife, follow these care guidelines:
Cutting Surfaces
- Use smooth, easy-to-clean cutting boards such as wooden, bamboo, or polyethylene boards.
- Avoid cutting on surfaces that can dull or damage the blade, including ceramic, stainless steel, granite, marble, porcelain, and glass.
Cleaning & Maintenance
- Hand wash only: Clean your knife with warm, soapy water immediately after use. Rinse and dry thoroughly with a soft cloth.
- Avoid dishwashers: High heat, harsh detergents, and jostling against other utensils can damage the blade and handle.
- Store in a knife block, magnetic strip, or protective sheath to maintain sharpness and prevent accidents.
By following these care instructions, your knife will remain sharp, reliable, and safe for years to come.
