• The Touroku Sakai Yukage Nakiri 160mm rests on a speckled counter, showcasing its straight rectangular blade with hammered and Damascus patterns, paired with a traditional dark wooden octagonal handle.
  • Touroku Sakai Yukage Nakiri 160mm displayed on a stone countertop, featuring a hammered tsuchime pattern and Damascus-style waves on the blade, with an octagonal dark wood handle.
  • Touroku Sakai Yukage Nakiri 160mm knife captured edge-on, showcasing its sharp VG10 steel blade and octagonal wooden handle, embodying the craftsmanship of Japanese knifemakers for precise vegetable chopping.
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Touroku Sakai Yukage Nakiri 160mm

Touroku Sakai Yukage Nakiri 160mm

$222.00 AUD
$222.00 AUD
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About Touroku Sakai - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.

I never get sick of looking at this knife. It’s so pretty. I've always said a good knife should inspire you to cook, and this one definitely inspires me. When it comes time to cut, you’re in good hands thanks to the VG10 steel in the blade. It keeps an obscenely sharp edge but doesn’t require a bunch of care like some other fancy knives do. The wooden octagonal handle is very traditional and very comfortable. I find the grooves lock into my hand, making the knife feel like an extension of my wrist. 


About the Shape - A Nakiri is a vegetable knife. Underutilised in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
Shape Nakiri
Maintenance Level Low
Blade Length 160 mm |
Blade Height 44.3 mm
Thickness 1.9 mm
Weight 130 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Knife Line Touroku Sakai Yukage
Brand Touroku Sakai
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

SKU: KK-05

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Can I pick up my order Curbside / At the store?
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Overall rating: 5.0 / 5 from 5 reviews.

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Reviews

First Nakiri knife

"This is the first Nakiri knife I have owned and it's really great. The handle is very nice and the knife feels very nice when cutting. I wish I bought this knife earlier, it's perfect for preparing a lot of vegetables."

— Miller D. (5/5)

Perfect knife for home cook!

"This is my third Japanese knife from Knifewear and my favorite. I didn’t think I needed a special knife for vegetables but it makes the world of difference. I highly recommend it!"

— Josée L. (5/5)

Great knife. Great service

"My first Japanese knife with a traditional handle. Very sharp out of the box and very light."

— Arkadi C. (5/5)

Phenomenal Knife

"I knew this knife would be a significant improvement over my current ones, but it has far exceeded my expectations. Slices through everything with ease."

— Terry G. (5/5)

Super sharp

"Amazing knife for my veggies. Great quality and beautiful craftsmanship. 10 out of 10"

— Emmet e. (5/5)

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