Sakai Takayuki GINGA ZA-18 Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its straight edge and flat profile allow it to make clean, full-contact cuts through vegetables without the rocking motion required by a chef's knife.

The ZA-18 alloy core is engineered for high hardness, typically reaching 61-63 HRC. This allows the blade to hold a significantly sharper edge for longer periods than standard stainless steel, though it requires careful handling to avoid chipping.

No, this knife is not dishwasher safe. The high-carbon content and the natural wenge wood handle require hand washing and immediate drying to prevent corrosion and damage to the wood.

The 69 layers of Damascus steel provide structural integrity and support for the high-performance ZA-18 core. While the pattern is visually striking, the layering process also helps create a blade that is both durable and resistant to bending.

The traditional octagonal shape is designed to provide a secure, ergonomic grip that naturally aligns with your hand. It is particularly helpful for maintaining control during repetitive chopping tasks, though it may feel different if you are accustomed to rounded Western-style handles.

No. Because this knife is hardened to 61-63 HRC and features a thin, precise edge geometry, it is prone to chipping if used on hard materials like bone, frozen items, or dense pits. Stick to fruits and vegetables to maintain the blade's integrity.