Vegetable Knife, Hikari – Damascus and VG -10 Steel Blade, Premium Full Tang Walnut Handle, Perfect for Slicing

Premium Vegetable Knife – VG-10 Damascus Steel, Kurouchi Finish, Walnut Handle, Hikari Knife

Upgrade your kitchen with the Hikari Knife Nakiri, a traditional Japanese Style vegetable knife designed for precision and efficiency. Featuring a flat, rectangular blade with a straight edge and a slightly thicker spine, this knife is ideal for seamless chopping, slicing, and dicing of vegetables, herbs, and fruits. The unique flat tip allows for controlled cutting, making it perfect for peeling, rotary slicing, and intricate garnishing.

Crafted with a 67-layer Damascus steel blade, this Nakiri knife offers exceptional durability, corrosion resistance, and long-lasting sharpness. At its core lies VG-10 high-carbon stainless steel, a premium-grade Japanese steel known for superior edge retention and precision cutting. The addition of Vanadium and Cobalt enhances the blade’s toughness, ensuring a razor-sharp edge even with frequent use.

The Kurouchi hammered finish gives this knife a distinctive rustic appearance while providing enhanced protection against rust and wear. This artisanal technique reduces food sticking to the blade, allowing for smoother cuts and effortless cleaning. 62 HRC hardness for long-lasting sharpness.

Ergonomic Walnut Handle for Comfort & Control
Designed with a full-tang, premium walnut handle, this knife ensures a well-balanced grip and reduces hand fatigue during extended use. Its natural wood texture enhances comfort and control, making every cut effortless.

Hikari Nakiri Knife—a must-have for professional chefs and home cooks who demand the best in precision and craftsmanship.

Knife Type: Nakiri / Vegetable Knife
Blade Finishes: Kurouchi Hammered Damascus
Blade Material: 67-layer Damascus Steel, VG-10/10Cr15CoMoV core steel
Handle: Premium Walnut Handle, Full Tang
Rockwell: 62 HRC
Blade Size: 18 cm

• Please do not use the knife in a twisting motion.
• Please use the correct knife when cutting bone, frozen or hard items.
• Please wipe the knife dry after washing and avoid the dishwasher to prevent rust, especially for higher carbon concentration knives.
• Please use a soft plastic or wooden cutting board to protect the blades edge.
• Please don't heat or cool rapidly as it may change the structure of the steel.
• Please don't hesitate to contact us for further enquiries.
• Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.