Sakai Kikumori Kurouchi VG10 Nakiri 170mm

The Sakai Kikumori Kurouchi VG10 Nakiri 170mm puts the standout grind of this range into a dedicated vegetable knife. Thin and carefully ground, the blade moves through ingredients with little resistance, making everything from finely sliced cabbage to neatly diced onions a satisfying part of cooking.

The nakiri’s broad, rectangular profile provides a useful guide against your knuckles, while its relatively straight edge suits push cutting and controlled chopping. It allows much of the edge to meet the board together, helping you cut cleanly through vegetables and leafy greens.

A dark kurouchi finish and textured upper blade give the knife its rustic appearance. Along the bevel, an oxidised finish brings out a fine, intricate Damascus pattern. The pale magnolia handle and buffalo horn collar create a natural contrast to the dark steel.

This range combines blade production in Seki with handle fitting and quality checks by Sakai Kikumori. The blade profile is laser cut before being ground, finished and sharpened by hand. That attention to the finishing work gives the knife its refined cutting geometry.

At 170mm, this nakiri is a manageable size for daily vegetable preparation and a useful companion to a gyuto or petty knife.

Steel and Construction

The blade uses VG10 stainless steel, hardened to 60 to 61 HRC. It offers a practical balance of edge retention, corrosion resistance and sharpening maintenance for regular kitchen use.

The thin grind is a defining feature of this range. With less steel behind the cutting edge, the blade passes through ingredients smoothly, making it particularly rewarding for fine slicing and accurate vegetable cuts.

Fine Damascus detailing adds subtle depth to the darkened bevel. The traditional magnolia handle is finished with a buffalo horn collar, completing the knife’s understated appearance.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Do not soak the knife or place it in a dishwasher.

Avoid abrasive cleaning pads and metal polish, which can alter the dark oxidised finish and Damascus contrast. The finish may gradually change in appearance with use.

Use a wooden or suitable synthetic chopping board. Although its rectangular shape resembles a small cleaver, the nakiri’s thin edge is designed for vegetable preparation. Avoid bones, frozen food and twisting through hard ingredients.

Maintain the edge with a whetstone and store the knife with its blade protected. Keep the magnolia handle away from prolonged moisture and direct heat.

Best for: Slicing, dicing and chopping vegetables, finely cutting leafy greens, and cooks who enjoy the control of a dedicated vegetable knife.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Straightforward stainless steel care and a practical vegetable preparation profile, with a thin edge that rewards controlled cutting.

Blade made in Seki, Japan. Handle fitting and quality checks by Sakai Kikumori.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.