Hand Forged Japanese - Seisuke AUS8 Hammered Nakiri 165mm with Brown Pakka Wood Handle

Seisuke is one of the leading knife brands in Japan. They work with the finest knife smiths throughout Japan to craft stunning, high-quality blades at an affordable price. Designs such as this are unique and steeped in tradition.

Collaborating with skilled smiths across Japan, their goal is to make high-quality culinary tools accessible to all. Each knife is meticulously handcrafted by a diverse group of talented craftsmen in limited quantities. What sets our knives apart is not only their outstanding craftsmanship but also their unique handles and varied blade materials. Our designs showcase a wide range of choices catering to individual preferences, making them equally perfect for home cooks and professionals alike.

This Nakiri (or nakiri bōchō) is a traditional Japanese kitchen knife specifically designed for cutting vegetables. Its name literally translates to "leaf cutter" or "greens cutter".

Key Features

Blade Shape: It features a thin, rectangular blade with a straight cutting edge and a blunt, squared-off tip.

Cutting Motion: Because the edge is flat, it is designed for a vertical push-cut or "up-and-down" chopping motion rather than the rocking motion used with Western chef's knives.

Double Bevel: Unlike the similar Usuba (which is single-bevelled for professionals), the Nakiri is sharpened on both sides, making it easier for home cooks to use and maintain.

Precision: The blade's thinness enables extremely fine slicing and dicing without crushing delicate produce like tomatoes or herbs. SPECIFICATIONS

Knife Type: Nakiri

Steel Type: AUS8 (Stain-resistant steel)

Blade Hardness: HRC 58-59

Blade Type: Double bevelled blade

Blade Length: 165mm (6.5")

Blade Height: 51mm (2")

Blade Thickness: 2mm (0.1")

Ferrule Material: Stainless Steel

Handle Material: Brown Pakka wood

Handle Length: 115mm (4.5")

Weight: 115g (4.1 ounces)

SKU: 24197 USE & CARE

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.