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    • Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm
    Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm
    Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm
    Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm
    Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm
    Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm

    Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm

    $311.00
    Frustrated? Learn more about why Japanese knives are frequently out of stock.

    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.

    Sakai Takayuki Homura Guren - Forged by Master blacksmith Itsuo Doi, the Guren series of knives made an immediate impact when the team at Knifewear got a hold of them due to the unique shapes and elegant kurouchi finish, not often seen from Blacksmiths in Sakai. Forged with Aogami No.2. and clad in softer iron, this series of knives have a heft to them, which means they'll make great workhorses in your kitchen. 

    Shape Nakiri
    Blade Length 180 mm
    Steel Type Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding
    Rust Prone ⓘ This knife can rust, click to learn more.
    Rockwell Hardness 62–63
    Blacksmith Itsuo Doi
    Sharpener Mitsuo Yamatsuka
    Edge/Bevel Double (50/50)
    Handle Wa (Japanese) Handle - Octagon Half Burnt Oak
    Made in Sakai, Osaka, Japan
    Brand Sakai Takayuki

    A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.

    A NOTE ABOUT RUST  

    Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

    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 mineral oil or beeswax.  

    • If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

    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 travel case. 

    • A 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, keep the edge from touching anything else. 

    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 free 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.