Home :: Sakai Takayuki Knives :: Sakai Takayuki 17-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3"

Sakai Takayuki 17-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3"

Sakai Takayuki 17-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3"
damascus knife boxes
Finally, I found a great and reasonably priced Nakiri! This looks like a vegetable knife used by sushi chefs (called Usuba), but it's thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the santoku in this series, you get a super sharp and long-lasting VG-10 steel cutting core (just like on a Shun Classic santoku), with a 17-layer hammered steel surface and a beautifully finished natural wood handle. The handle is made of Pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it won't absorb water or warp or crack -- an excellent material!

Makes a great and really useful addition to a santoku or chef's knife, and what a unique and cool gift idea!

Comes in a beautiful gift box.

I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you might see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.
35%
Details
SKU
SAK-07223
Quantity in stock 3 item(s) available
Retail price: $170.00
Your price: $109.95
You save $60.05 (35%)
Options
Quantity (from 1 to 3)
Peugeot Chatel, Walnut, 20cm/8" Salt Mill - CLOSEOUT SALE
Sakai Takayuki Grand Chef SP Chef's Knife, 210mm / 8.25"
Misono Swedish Carbon Steel Chef's Knife (Gyutou), 9.5-inch (240mm)
Peugeot Chatel, Walnut, 20cm/8" Salt Mill - CLOSEOUT SALE Sakai Takayuki Grand Chef SP Chef's Knife, 210mm / 8.25" Misono Swedish Carbon Steel Chef's Knife (Gyutou), 9.5-inch (240mm)
$46.95
$148.95
$169.95
 
Wusthof Oyster Opener, French style
Wusthof Culinar Hard Cheese Knife, 5.5-inch (14 cm)
Wusthof Classic Santoku Knife, 5.5-inch (14 cm), Granton Edge
Wusthof Oyster Opener, French style Wusthof Culinar Hard Cheese Knife, 5.5-inch (14 cm) Wusthof Classic Santoku Knife, 5.5-inch (14 cm), Granton Edge
$55.95
$114.95
$108.95
 
Peugeot Ales, Natural, 15cm/6" Pepper Mill
Moritaka Supreme Santoku, 170mm (6.7"), Aogami/Blue Super Carbon Steel
Misono Molybdenum Hankotsu Boning Knife, 145mm - LEFT-HANDED
Peugeot Ales, Natural, 15cm/6" Pepper Mill Moritaka Supreme Santoku, 170mm (6.7"), Aogami/Blue Super Carbon Steel Misono Molybdenum Hankotsu Boning Knife, 145mm - LEFT-HANDED
$41.95
$155.95
$119.95
 
Wusthof Culinar Fillet Knife, Flexible, 6" (16cm)
Misono Molybdenum Chef's Knife (Gyutou), 8.3-inch (210mm)
Wusthof Classic Cook's Knife, 10-inch (26 cm), Extra Wide/Heavy
Wusthof Culinar Fillet Knife, Flexible, 6" (16cm) Misono Molybdenum Chef's Knife (Gyutou), 8.3-inch (210mm) Wusthof Classic Cook's Knife, 10-inch (26 cm), Extra Wide/Heavy
$121.95
$105.95
$188.95


Follow paulsfinest on Facebook
Follow paulsfinest on Twitter

 
 
Copyright © 2000-2014 PaulsFinest.com All other trademarks belong to their respective owners.
Not responsible for typographical or other unintentional errors. All orders subject to approval.