Nakiri VG-10 Ebony Wood Handle 180mm

Nakiri Knife 7 inch - Kasumi Japan

The 7-inch Nakiri knife is designed for home cooks who take their tools seriously. It blends traditional craftsmanship with modern simplicity, shaped for balance, control, and effortless performance—refined enough for precise prep, sturdy enough for daily use.

This Nakiri knife is specifically designed for ultra-clean vegetable cuts and straight-down precision chopping. With a razor-sharp VG10 blade and a handcrafted black ebony wood handle, the Nakiri delivers neat cuts, the longevity and elegance of Japanese steel, along with comfort and grip suitable for any kitchen.

Key Features:

• Made in Japan using traditional Japanese forging techniques.
• Premium VG-10 Steel Blade: Crafted from VG-10 stainless steel for exceptional sharpness and durability. Heat-treated at 538–593°C for improved edge retention and corrosion resistance. Holds a razor-sharp edge for up to 6 months without sharpening.
• Ebony Wood Handle: Handcrafted black ebony wood handle provides a secure grip, moisture resistance, and reduces wrist strain.
• Razor-Sharp Blade for Precision Cutting: The 2mm thick blade is designed for smooth and precise vegetable cutting.
• Designed for Home Cooks: Balanced sharpness, durability, and ease of maintenance for home use.

Specifications:

• Knife Type: Nakiri (Vegetable Knife)
• Blade Length: 7 inches (approx. 18 cm)
• Handle Length: 5 inches (approx. 12.7 cm)
• Blade Width: 1.97 inches (approx. 5 cm)
  
• Rockwell C scale (HRC): 60
• Blade Thickness: 2 mm
• Best For: Precise vegetable cuts

Blade Material: VG-10 Steel
Blade HRC: ~60
Blade Type: Nakiri (Vegetable Knife)
Blade Length: 7 in (180 mm)
Blade Thickness: 2 mm
Blade Width: 1.97 in (50 mm)
Handle Length: 5 in (127 mm)
Weight: Not specified
Handle: Ebony Wood
Origin: Japan

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟