Sakai Kikumori TS Nakiri 165mm

The Sakai Kikumori TS Nakiri brings together thoughtful finishing, refined cutting geometry and a clean, understated design. Its distinctive tsuchime pattern contrasts with the soft, misty appearance of the kasumi bevels, while a stained mono oak handle completes the look.

What makes this knife particularly appealing is its grind. Carefully ground and thin behind the edge, it passes through vegetables with less resistance, helping you make fine slices and accurate cuts without unnecessary force. It offers an impressive level of finish and cutting performance for the price.

The nakiri’s broad, rectangular blade is purpose built for vegetable preparation. Its relatively straight cutting edge suits push cutting and controlled chopping, helping you cut cleanly through leafy greens, finely slice cabbage and dice onions. The broad blade also provides a useful guide against your knuckles during preparation.

The stained mono oak handle keeps the design simple and cohesive. Its continuous wood appearance complements the textured steel, giving the knife a distinctive look without excessive ornamentation.

Steel and Construction

The cutting core is VG10 stainless steel, valued for its balance of edge retention, corrosion resistance and manageable sharpening maintenance.

The blade uses san mai construction, with the harder VG10 cutting core sandwiched between two outer layers of steel. The core is exposed along the cutting edge, where it does the cutting work.

The tsuchime finish gives the upper blade its hammered texture, while the kasumi finish creates a softer, hazy appearance across the bevels. Together, these finishes highlight the blade’s shape and careful grinding.

The thin geometry behind the edge is central to this knife’s performance. It makes the TS Nakiri particularly rewarding for cooks who enjoy precise vegetable preparation and a smooth cutting feel.

Maintenance and Care

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

Avoid abrasive cleaning pads and metal polish, which can scratch the blade or alter the kasumi finish. Keep the wooden handle away from prolonged moisture and direct heat.

Use a wooden or suitable synthetic chopping board. The nakiri is designed for vegetable preparation, so avoid bones, frozen food and twisting through hard ingredients. Use light, controlled pressure to protect the thin edge.

Maintain the edge with a whetstone and store the knife with its blade protected.

Best for: Slicing, dicing and chopping vegetables, finely preparing leafy greens, and cooks looking for refined cutting performance at an accessible price.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. A practical vegetable preparation profile with a VG10 stainless cutting core and a thin edge that rewards controlled technique.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.