7" Nakiri Knife With Rosewood Handle | Kage Series
Description
Description
Finding regular cleavers too heavy to handle? Try Kyoku's nakiri knife—lighter and easier to control. With its 13-15 degree razor-sharp edge, comfortable rosewood handle, and agile 3-layer laminated steel blade, this knife is perfect for chopping, slicing, and dicing vegetables like herbs and leafy greens, as well as boneless meats and fish. The wide blade also offers a large surface area, making it easy to scoop and transfer chopped ingredients from the cutting board to the pan. Packaged in an elegant gift box, this vegetable cleaver is an ideal gift for any chef or cooking enthusiast. Say goodbye to dull kitchen knives and elevate your daily meal prep with Kyoku's 7" nakiri knife!
Features
- Razor-Sharp Vegetable Knife: This 7" Japanese nakiri knife from Kyoku's Kage Series is expertly forged from 3-layer 9Cr18MoV laminated steel with a 58 HRC hardness, offering corrosion resistance and toughness that withstands the rigors of daily cooking
- Versatile Use: With a 0.1" thick blade honed to a precise 13-15° edge, this nakiri chef knife easily slices through zucchini, cabbages, and many other vegetables with minimal resistance. Ideal for everyday home cooking and high-demand restaurant kitchens
- Comfort Meets Control: Crafted from rosewood and G10, the handle is ergonomically designed to provide a firm yet comfortable grip; its balanced feel and octagonal shape make it an extension of your hand, great for both long sessions and quick precise cuts
- Meticulous Craftsmanship: The hammered patterns on the blade not only give this kitchen knife a unique aesthetic but also help reduce food sticking. The mosaic pin on the handle adds a distinctive touch, enhancing this knife's overall design and appeal
- Perfect Gift: Packaged in an exquisite gift box, our knife is ready to impress. Whether you're treating yourself or gifting it to a loved one, it arrives in style—perfect for celebrations, holidays, or simply elevating someone's culinary journey
Specifications
- Material: 9Cr18MoV Steel, Rosewood, G10
- Rockwell Hardness: 58
- Blade Length: 6.8 in. (17.2 cm)
- Overall Length: 12.8 in. (32.5 cm)
- Blade Thickness: 0.1 in. (2.5 mm)
- Edge Angle: 13-15°
- Net Weight: 7.7 oz. (217 g)
Package List
- 1x Nakiri Knife
- 1x Gift Box
Explore Our Collection
KYOKU SPIRITS
Kyoku draws from the samurai's legacy, creating affordable high-end Japanese cutlery for chefs and home cooks worldwide with a passion for culinary creativity.
Blog posts
End Grain Cutting Board Guide: Pros and Cons
Discover what makes end grain cutting boards special and why proper wood choice matters. Learn the truth about maintenance, durability, and performance.
G10 vs Micarta As Knife Handle, How Do They Differ
Compare G10 vs micarta knife handles: discover which material offers better grip, durability, and performance for your Japanese kitchen knives.
How to Trim a Brisket (Wagyu vs. Grain-fed vs. Grass-fed)
FREQUENTLY ASKED QUESTIONS
What is a chef's knife?
A chef's knife is your kitchen's multi-tool, designed to tackle a variety of tasks like slicing, dicing, and chopping. Its pointed tip and curved edge make it perfect for precise cuts and effortless rocking motions.
How do I choose the right chef's knife?
Consider the blade length, material, and handle comfort. An 8-inch stainless steel knife is a great starting point. Think about the types of food you usually prepare and how the knife feels in your hand.
What makes Damascus steel chef's knives special?
Damascus steel knives stand out for their exceptional sharpness, durability, and beautiful patterned design. Made from layers of steel, they hold their edge well and are favored by many professionals and cooking enthusiasts.
Can I use a chef's knife for both meat and vegetables?
Absolutely! That's the beauty of a chef's knife. It's versatile enough to handle both meat and vegetables, making it a true kitchen essential.
How should I care for my chef's knife?
Treat your knife with care! Hand wash it with mild soap, dry it immediately, and store it in a knife block or on a magnetic strip. Sharpen it regularly to keep it in top shape and avoid using it on hard surfaces.
What's the difference between a chef's knife and a Santoku knife?
Both are versatile, but a chef's knife has a curved blade for rocking motions, while a Santoku knife has a straighter edge and thinner blade for precise slicing. Choose the one that suits your cutting style best.
Why do professionals love carbon steel chef's knives?
Carbon steel knives are incredibly sharp and easy to sharpen, making them a favorite among chefs. Just remember they need a little extra care to prevent rust.