Sakai Takayuki Damascus Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat profile and straight edge allow for clean, full-contact cuts on a cutting board, making it ideal for tasks like mincing herbs or prepping large quantities of vegetables.

Yes, the hammered Tsuchime finish creates tiny air pockets between the blade and the food. This reduces surface tension, which helps prevent ingredients like potatoes or cucumbers from clinging to the side of the knife as you slice.

VG-10 is a high-carbon stainless steel known for its ability to hold a very sharp edge for a long time. With a hardness of 60-61 HRC, this blade offers a superior balance between edge retention and ease of sharpening compared to softer, standard kitchen knives.

Yes, the handle is constructed from a blend of walnut and pakka wood, which is a composite material made of wood veneers and resin. This combination offers the natural, warm feel of wood while providing the moisture resistance and durability needed for a busy kitchen environment.

To maintain the sharpness of the VG-10 core, you should use a whetstone for sharpening rather than a pull-through sharpener, which can damage the delicate Damascus cladding. Always hand wash and dry the knife immediately after use to protect the steel and the handle.