Description
Kanetsune – Nakiri 165mm
R3,653.00
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.
Kanestune:
Kanetsune is made in Seki Japan, the blade capital of the Orient. Kanetsune Seki is an inheritor of “Seki-den” – trade secrets of Japanese swordmaking that have been refined and strengthened over a long history of 800 years.
Specifications:
Knife Type: Nakiri Knife
Steel Type: Blue Steel No.2
Blade Type: Double-edged Blade
HRC 61:62
Handle Material: Shitan rosewood handle
Blade Length: 165mm
Blade Height: 45mm
Blade Thickness: 4.0mm
Handle Length: 127mm
Weight: 128g
Delivery time: 3 to 5 Working days
FREE DELIVERY ACROSS SOUTH AFRICA
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.
- This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
- 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.
Out of stock
Related Products
Yu Kurosaki Senko SG2 Nakiri
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His knives are renowned world wide for there unique look and amazing performance!
The Yu kurosaki Senko Bunka is constructed using an SG2 core steel which is cladded in softer stainless steel. SG2 is a powdered steel which can hold a very fine, Super sharp edge for prolonged periods of time, due to its exceptional hardness.
Heat-Treated to 62 HRC.
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.
Also Available in:
Gyuto – Follow link for more information
Bunka – Follow link for more information
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.
Mcusta Zanmai Forest – Nakiri 165mm
Mcusta Zanmai
Mcusta Zanmai is a knife manufacturer based in Seki, Japan. The are well known for combining craftsman traditions and modern technologies into there knife manufacturing process.
The Forest series from Mcusta Zanmai has been grinded nice and thin giving it a amazing cutting feel. They are made from AUS 8 Steel giving it a bit more durability when comparing it with steel like VG10 but will have a little bit less edge retention. Overall the blade has a really good fit and finish well balanced and comes nice and sharp out of the box.
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 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.
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.
Tojiro DP -150mm Boning knife
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.
Boning knife:
Thes boning knives are made in the traditional Western Style. These Boning knives are rigid without any flex and can be treated a bit more roughly than a Gyuto, but you still need to think about what you are doing.
Great for jobs such as Frenching lamb racks, tunnel boning or breaking down primal cuts of meat.
Knife Specifications
Knife Type: Boning
Material: VG10 Stainless
Blade Length: 165mm
Rockwell Hardness: 60:61
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.
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.
Narihira Saku – Nakiri 165mm
Narihira
Narihira 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 obtain 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.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
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.
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.
Tojiro – Hammered Kurouchi Petty
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 Petty
“Petty” is the Japanese word for a paring or utility knife and comes from the French word “petite”. It’s perfect for hand peeling fruits and veggies, but also equally as handy for small work on a cutting board.
If you feel uncomfortable with large knives, start with this shape. You really can get a lot done with a 120mm or 150mm petty knife.
Petty knives can be as small as 75mm and as large as 180mm, so there’s something to fit any hand, big or small.
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.
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