Mugen HAP40 Nakiri 165mm

This right here is where witchcraft and metallurgy meet. Exclusive to Knifewear, the stainless damascus cladding steel sandwiches a core made of the hardest steel in the store.  Semi-stainless, crazy hard and surprisingly durable, the Mugen HAP40 nakiri, is simply put, the best factory forged knife around. Professional cooks can go upwards of 8 or 9 months between sharpenings, while folks who enjoy sharp things at home can expect north of 2 years between sharpenings! Just make sure there are no bones, frozen food or bamboo cutting boards in your new knife’s future. Larchwood boards all the way, baby. For those that prefer a bit of heft in their kitchen knives, nothing — nothing — beats the Mugen HAP40 nakiri.

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 your “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.

Knife Shape: Nakiri
Blade Length : 165mm
Steel Type:
HAP40 Powdered Steel
Rockwell Hardness: 67:68
Handle Material: Pakka wood with welded bolster
Knife Line: Mugen HAP40

Care Instructions

Care for stainless steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

Check in store availability

City In stock?
Calgary In stock
Calgary Farmers Market Call for availability
Edmonton In stock
Ottawa In Stock
Vancouver In Stock