• 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 160 mm

Touroku Sakai Yukage Nakiri 160 mm

$208.00 CAD
$208.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
A great all-arounder. A knife for those who want a little bit of everything, while still being accessible.

Owned & Operated in Canada Ships from Calgary
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À propos de Touroku Sakai - Contrairement à de nombreux couteliers spécifiques à une région, Toroku Sakai travaille avec des artisans de tout le Japon. Ils trouvent les meilleurs des meilleurs dans chaque région et les réunissent pour fabriquer des lames vraiment exceptionnelles. Tel un producteur de musique talentueux, ils associent des personnes et des compétences qui se complètent parfaitement.

Je ne me lasse jamais de regarder ce couteau. Il est si beau. J'ai toujours dit qu'un bon couteau devait vous inspirer à cuisiner, et celui-ci m'inspire définitivement. Quand vient le moment de couper, vous êtes entre de bonnes mains grâce à l'acier VG10 de la lame. Il conserve un tranchant incroyablement aiguisé mais ne nécessite pas beaucoup d'entretien comme d'autres couteaux fantaisistes. Le manche octogonal en bois est très traditionnel et très confortable. Je trouve que les rainures s'adaptent à ma main, ce qui donne l'impression que le couteau est le prolongement de mon poignet.


À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisée dans la cuisine occidentale, la lame plate du Nakiri est conçue pour la coupe des légumes en va-et-vient. Puisque tout le bord plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon sont toujours connectés comme une poupée en papier après que vous ayez "fini" de les couper. Pour vraiment comprendre la génialité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon votre première nuit avec le couteau. La facilité de coupe vous épatera.
Shape Nakiri
Maintenance Level
Blade Length 160 mm |
Blade Height 44,3 mm
Thickness 1,9 mm
Weight 130 g
Steel Type VG10 Stainless Steel avec bardage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Noyer Virole en Pakkawood noir
Knife Line Touroku Sakai Yukage
Brand Touroku Sakai
Made in Seki, Gifu, Japon

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

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. 

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Overall rating: 4.8333335 / 5 from 6 reviews.

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Reviews

Nice knife

"Upon first receiving the knife the blade was very dull, and the wooden handle was quite rough. After sanding the wooden handle with fine sandpaper and oiling, and sharpening the blade it’s a pretty great knife. A bit disappointed that I had to do that work right when I unboxed it as I was expecting a super sharp knife out of the box. The knife is super light and easy to handle and looks great!"

— Giovanni C. (4/5)

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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