• Masutani VG10 Damascus Western Nakiri 165mm from Masutani
  • Masutani VG10 Damascus Western Nakiri 165mm from Masutani
  • Masutani VG10 Damascus Western Nakiri 165mm from Masutani
1 3

Masutani VG10 Damascus Western Nakiri 165mm

Masutani VG10 Damascus Western Nakiri 165mm

€95,00 EUR
€95,00 EUR
Sale Sold out

Shipping calculated at checkout.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About Masutani - 

Masutani Hamono has been producing high-quality kitchen knives for four generations in Echizen city. Their goal is to create high-quality blades at an accessible price point for anyone, and they’ve nailed it. Their blades are super accessible and cut like a dream, being lovingly shaped, polished, and handled by grandfather, father, and son. 

Working with stainless steels such as VG10 and VG1 ensures they take and keep an edge just as well as some of the fancier Japanese knives out there but aren’t as fragile or prone to rust as knives made from high-carbon steel. This furthers their accessibility, making them a valuable tool for anyone who wants to upgrade their kitchen toolkit. Typically finished with a Western-style riveted handle, called a ‘yo-handle’ in Japan, they have a confident feel without being as heavy as many Western-style knives. They feel well-balanced for professionals, home cooks, and even burnt-out retired chefs like me.

About the Shape - A Nakiri is a vegetable knife. Under utilized 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 wont 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 165 mm |
Blade Height 51 mm
Thickness 1.8 mm
Weight 168 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Made in Echizen, Fukui, 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: GSMASV10DWE165NA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 5.0 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["handle","knife","sam","knowledge","questions","vegetables","food","tip"].

Review highlights

Reviews

Very good

"Vegetable cutting"

— Nham H. (5/5)

Slicing like no one's business

"First vegetable slicing knife I have ever had that truly slices skinned vegetables like tomatoes and peppers so well that I would not think of reaching for a serrated knife. Beautiful knife with good balance and wait for repeated and accurate shopping and dicing."

— Erin I. (5/5)

Review of the Cutting Board but also my entire purchase experience!

"This is a review of not only the Hasegawa soft cutting board, but my entire purchase at Knifewear and the amazing knowledge and experience I received. Sam is the Man! Upon first entering the shop in Calgary, Sam greeted me with a friendly hello! All the Knifewear associates behind the counter were friendly! They work as a team, they share funny stories, helpful tips and knowledge. You can tell they are all passionate about knives. Sam saw me pick up some Tojiro kitchen shears he mentioned that they could sharpen the shears as he was working on a sperate sharpening order. He then helped me with the other items I was looking to purchase. At first I thought I wanted a gyuto and he asked me specific questions about what Knives I currently have, how I hold my knife, what I cook. He showed me an array of gyuto’s another team member popped by and expressed what her favourite gyuto was. I realized it wasn’t a gyuto I wanted but a Nakiri. So Sam put away all the gyuto’s and brought out an array of Nakiri’s I was expecting a Japanese knife to be very expensive, but Sam showed me three Nakiri’s between the $120 - $175 mark. He explained the pros and cons of each knife and with his advice, I decided to pick the Masutani VG10 Damascus Western Nakiri. I love it! I then picked up the Hasegawa Pro-Soft cutting Board and Sam also had really good advice about how the cutting board is excellent for Japanese knives, that it is dishwasher safe, to not put deep fried food fresh from the fryer onto the cutting board as it could stain the cutting board. Here is a pic of me pulling out the cutting board from my dishwasher. It withstood the dishwasher. Overall Sam provided such good knowledge in a very friendly and humble way. He was a great communicator asking the right questions. Knifewear is the Best"

— Aaron L. (5/5)

I bought this as a

"I bought this as a Christmas gift for my partner and we both love it; super sharp, feels great, and looks great. Price was perfect and it feels like a lot of bang for your buck. Seems like a good entry point for Good knives."

— Megan K. (5/5)

Gave knife/cover/hone as a wedding

"Gave knife/cover/hone as a wedding present. They are not yet accustomed how sharp a knife should be but they now have a Nikiri and a hone so they will figure it out ...! 😁"

— Dann P. (5/5)

Great blade

"I have had this for a couple of months now and has been my go to everyday blade."

— D h. (5/5)

Amazing knife!

"Nice and sharp. It cuts through veggies like butter but so far only used it on carrots, onions, tomatoes and have yet to try it on a harder veggie like squash or yam. The handle is very comfortable for me."

— Sandy W. (5/5)

Great knife

"Good steel Good handle and Good food Great buy Claude"

— Claude V. (5/5)

Sharon is right

"Good in every way mentioned. Many stars for many cuts"

— Matt C. (5/5)

The perfect nakiri for hard vegetables

"I bought this knife specifically for the harder vegetables (butternut squash, turnip, etc.) I chose it for its lower carbon content - VG10 - so there would be less likelihood of chipping. And I chose a nakiri over a pointed knife so there wouldn’t be a fragile tip. For the price this Masutani is extraordinary. It’s an extremely sharp knife out of the box, is well balanced, has a very comfortable western handle, and goes through hard vegetables with a minimum of effort."

— Sharon K. (5/5)

Q&A

HI I was wondering if I youd know what the height/width of the blade on this nakiri is? Thank you
Hi there! The blade height of the Nakiri is 45mm

Recently Viewed