This stunning range of stainless suminagashi knives from Japan have a 33 layer (16-1-16) laminated construction with a core layer of VG10 high carbon stainless steel. The full-tang triple riveted handles are made from black pakkawood, a high quality resin stabilised laminate with excellent heat and water resistance.
Not to be confused with the single bevelled usuba, also used for taking thin slices from vegetables, the nakiri is a double bevelled knife designed to make straight cuts through them. If you tried to cut a potato in half with a single bevelled knife it would keep veering offline, whereas the nakiri will pass through it in a nice straight line.
Nakiri are not cleavers, by all means apply pressure to the top of the blade with the heel of your hand but please don’t bring it down from a height in a chopping action – this will damage the edge.
The edge retention, balance and geometry of these knives are absolutely gorgeous. I wouldn’t dream of putting a knife of this quality in a dishwasher, but if they are left wet or immersed in the sink no harm will come to them.
- Core Steel: VG10 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, 0.5% Manganese.
- Body Steel: SUS-0410
- Double bevel
Japanese knives have thinner blades and harder edge steel than western knives, they are absolutely exquisite to use but require slightly different care.
Always use a wooden or bamboo chopping board.
Never sharpen a Japanese knife on a steel or pull through sharpener with steel dics, instead use a fine waterstone, ceramic stone or a strop.
Never use a Japanese knife to cut bones or frozen food
Japanese knives are designed to slice or mince food, they should never be used with a chopping action like a cleaver.