Hatsukokoro Hikari SLD Damascus Nakiri 160mm Ebony Handle
R3,600.00
Hatsukokoro is a brand based in Amagasaki, Japan, known for partnering with elite blacksmiths and sharpeners across Sanjo, Seki, and Sakai, Tosa. This series is named “Hikari,” which is the Japanese word for “Light” (光). The name refers to the way the etched Damascus pattern catches and reflects light when the blade is moved.
Steel & Construction
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Core Steel: SLD Semi-Stainless Steel. Originally developed by Hitachi as a cold-work die steel, it has been repurposed for cutlery due to its high wear resistance. It contains approximately Carbon and Chromium. It offers edge retention comparable to Blue #2 but with significantly more oxidation resistance.
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Cladding: Multi-layered Damascus. The core is laminated between layers of softer steel, which are etched to create a high-contrast ripple pattern.
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Handle: Ebony Wood. A dense, heavy tropical hardwood known for its durability and dark aesthetic. It is featured here in a traditional WA-style (octagonal) shape, providing a neutral, multi-positional grip.
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Geometry: Flat-ground profile with a blunt tip, optimized for full contact with the cutting board to ensure clean vegetable slices without “accordion” cuts.
Knife Care & Maintenance
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Avoid Lateral Pressure: The thin geometry of the Nakiri is susceptible to chipping if used to pry or twist through hard vegetables.
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Material Constraints: Do not use on frozen foods, bones, or heavy-seeded rinds.
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Cleaning: Hand wash and dry immediately. While SLD is semi-stainless, the edge can still develop a patina or rust if left wet for extended periods.
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Sharpening: SLD is a tough steel; it requires quality synthetic whetstones for efficient maintenance.
MADE IN JAPAN
HRC: 61–62
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In stock
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
| Blade Length |
160mm |
|---|---|
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Ebony |
| Knife Total Length |
310mm |
| Weight |
152g |
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