Masutani – VG10 Damascus Nakiri
Masutani – VG10 Damascus Nakiri

 

Masutani Knives

Masutani-San forges knives out of Echizen, Japan. They are a small sized company and produce amazing quality knives for the price. Masutani-San is known as an incredable knife sharpener and all knives comes super sharp out of the box.

The Masutani Damascus Nakiri is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time

 

About the Nakiri

Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,150.00 Add to cart
RYUTOKU Nakiri 160mm
RYUTOKU Nakiri 160mm

 

RYUTOKU

 

RYUTOKU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.

 

About the Nakiri

 

Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

FREE SHIPPING for orders over R850

Delivery time: 2 to 4 Working days

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
R650.00 Add to cart
Sakai Kikumori – Hand-Forged Blue 1 Damascus Nakiri
Sakai Kikumori – Hand-Forged Blue 1 Damascus Nakiri
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The kikumori Nakiri is constructed using a core steel of Blue #1, a high carbon steel well known for its edge retention abilities and ease of sharpening. The blade is heat treated to 64 HRC, making it an incredibly hard blade capable of holding very fine, extremely sharp edge for prolonged periods of time. The core steel is cladded in softer Iron with a Damascus finish and the handle is made from Ho Wood with a Buffalo Horn ferrule.
The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results in it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R8,500.00 Add to cart
Satake Magoroku – Nakiri 160mm
Satake Magoroku – Nakiri 160mm

 

Satake

Specialising in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.

Satake Magoroku – Nakiri is manufactured using softer stainless steel offering great resistance to corrosion whist still providing ample edge retention and sharpness. The handle is a very simple, Western inspired handle made from Natural wood and is comfortable and durable. The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results in it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R325.00 Add to cart
Satake Masamune – Nakiri 165mm
Satake Masamune – Nakiri 165mm

 

Satake Cutlery

Specialising in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.

 

Satake Masamune Nakiri is manufactured using softer stainless steel offering great resistance to corrosion whist still providing ample edge retention and sharpness. The handle is a modest yet comfortable oval shaped handle made from Magnolia wood. The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results in it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
R450.00 Add to cart
Shibamasa V5 – Nakiri
Shibamasa V5 – Nakiri

 

Shibamasa Santoku is made out of Seki, Japan.

 

The blade is made from VG5 Stainless steel, part of the V Gold stainless steel line. VG5 is similar to VG-10 but with a slightly larger grain structure which results in a higher vanadium content making the knife a bit more durable. VG10 also contains cobalt, which is not added to VG5. Its a durable steel that will hold an good edge and is relatively easy to sharpen.

The thin grind of the Shibamasa makes for a pleasurable cutting feel! The Walnut handle is sturdy, solid and comfortable in the hand.

Well balanced over all and would definitely say great value for money.

 

About the Nakiri

 

Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R725.00 Add to cart
Tadafusa  – Azumagata 150mm
Tadafusa – Azumagata 150mm

 

Tadafusa

Manufactured in Niigata City, an area famed for producing tools and knives of exceptional quality as well as the finest Sake in Japan, Tadafusa knives spares no expense when it comes the best quality materials and craftsmanship. Their knives offers fantastic performance and ergonomics catering to both home cooks and industry professionals.

The Azumagata knife is pretty much a Nakiri,  it has bit more of a rounded belly that works great for rock chopping. The knife constructed using a Blue Paper core steel which is a high end, high carbon steel which can be heat treated to extremely high hardness levels meaning it can take on finer, sharper edges and maintain these edges for prolonged periods of time. The core steel is cladded in softer stainless steel with a rustic Nashiji finish which not only adds to the aesthetic of the blade but also aids in preventing corrosion. Made from thermally treated Chestnut with a black ferrule, the octagonal Wa handle is both comfortable and durable. The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results in it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.

 

Blade Length: 150mm
HRC: 63

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,400.00 Add to cart
Tojiro – Hammered Kurouchi Nakiri
Tojiro – Hammered Kurouchi Nakiri

Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied.

Our knives are produced by traditional techniques and combines modern industrial technology are held in the highest regard not only in Japan, but around the world.

 

The Tojiro Hammered Series features a 3-ply clad construction with a core of VG-10 super steel. This formula of steel results in 60 Rockwell Hardness and provides a 9-12 degree blade angle for scalpel-like sharpness.

The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. The closed rein collar allows for full and complete sharpening of the blade. Each knife is hand-finished by an artisan craftsman.

 

Tojiro is exclusively distributed in South Africa by Kitchen Samurai.

 

About the Nakiri
Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

FREE SHIPPING for orders over R500

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,550.00 Add to cart
Tojiro Shirogami – Nakiri 165mm
Tojiro Shirogami – Nakiri 165mm

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Shirogami #2 or White Carbon Steel #2:

Shirogami or White Carbon steel is one of the most pure types of carbon steel. Its made from Iron sand made in Japan.

White Carbon steel is most definitely the easiest steel to sharpen and to achieve an incredible smooth “silky” cutting edge.

These knives do however require special care as they are the most reactive of the carbon steels, after a strong patina has formed on the blade they are less likely to rust.

Knife Specifications:  

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Shirogami #2 / White Carbon # 2

Rockwell Hardness: 61:63

Handle Material: Wa (Japanese) Handle

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R1,500.00 Add to cart
Tsunehisa GIN3 – Nakiri
Tsunehisa GIN3 – Nakiri

 

Tsunehisa Hamono

 

Tsunehisa is a Japanese knife company that sources their knives from various OEMs in Tosa, Japan. They are well known for there outstanding quality steels and amazing sharpness out of the box.

 

The Tsunehisa Nakiri is made from GIN3 also known as Silver 3 steel or Ginsanko. This is a stainless steel produced by Hitachi Metals.

It is a fine-grained high carbon stainless steel that has similar characteristics as Carbon steel. Gin3 is definitely one of the easiest stainless steels to sharpen!

 

The Tsunehisa GIN3 is a great option for users seeking similar Carbon steel characteristics but without the maintenance responsibilities.

 

About the Nakiri

 

Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

FREE SHIPPING for orders over R850

Delivery time: 2 to 4 Working days

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,150.00 Read more