Nakiri 165mm VG10 Damascus

$105.00

This product is unavailable

This Masutani Hamono Nakiri is part of a new range of classic kitchen knives from Masutani Hamono that are forged in high quality VG10 steel and feature great ergonomically designed black pakka-wood handles.

The knives have been developed with performance and value in mind, which makes them perfect for any home cook looking to level up their kitchen knives without spending a fortune or even a professional chef looking for a very good quality, high performance knife that is built to take a beating in the middle of the hot section. These knives are not only very good value and quality, but they are pretty easy on the eyes also.

Each blade in the series features a san mai construction and a unique Damascus cladding. As mentioned, the handles have been given a nice ergonomic design and although they have a fairly conservative style Masutani San has given them an individual style that is unique among knives of this class. Fastened with stainless steel pins and finished with welded bolster, we found the handles very comfortable to use.

The Masutani Hamono Nakiri comes in a 165mm size, which is pretty standard for this type of knife. You will find this knife to be a great option for most vegetable preparation tasks. If you are looking for a more allround utility knife consider the 180mm Gyuto or the 170mm Santoku from the same series, both are great beginner friendly knives.

Product Specification

Blade Type: Nakiri

Edge Length: 165mm

Spine Heel:

Spine Mid:

Spine Tip (20mm before):

Blade Height:

Weight:

Cutting Edge Steel: VG10

Stainless: Yes

HRC: 61+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Pakka Wood

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.