This beautiful and unique, traditional hammer forged, custom Damascus blade is made with a VG-10 core forged Nickel Damascus Stainless steel. The hammer-forged blade is heat-treated to HRc.62 and features a traditional Japanese Hamaguri-Ba (Convex) blade grind; a combination that provides remarkable cutting performance and edge retention.
The polished Damascus blade has an uneven surface texture and has a style and appearance that is very different to the other Damascus blades, which are on the market. You can sense Master Saki’s vitality and powerful spirit is present inside the blade.
Master Saji chose to use a green and black layered Linen Micarta® for the handle scales, due to its durability, water-resistance and strong resistance to shrinking.
The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.
Knife Model: Takeshi Saji VG-10 Custom Damascus Wild Series Nakiri
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 62 Blade
Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
Nakiri 165mm (6.4")
Cutting edge length: 163mm
Total Length: 298mm
Blade Thickness: 2.2mm
Blade Width: 50mm
Handle Length: 115mm
Total Weight: 236g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
This is a review for a Takeshi Saji VG-10 Custom Damascus Wild Series Nakiri with 165 mm blade and green linen micarta scales. I use knives a lot and have since childhood. I understand and appreciate quality in the sense that it makes the job easier and safer. Things can be done with a premium quality tool that cannot be done with a poor quality tool. "Inferior tools are sufficient for inferior men." The Nakiri blade shape is what I desired for some special uses. I am extremely pleased it is available with linen micarta scales. Micarta is my material of choice in a kitchen knife. I am also pleased it is available in green. I like the handle shape very much. I use this knife daily for many types of slicing. I cut wine corks, cellophane bread wrappers, fruits, vegetables, cheeses of all textures, and meats. Because of the belly being only slightly curved it is easy to slice little or big objects without straining to keep the blade edge in contact with the cutting board because a longer area of cutting edge is being used as compared to a French or Gyuto blade shape. The wide blade allows spine handling and control while managing a deep cut.
This is the tool chopping and mincing. For dicing too, if you are careful. A lot easier than using a knife.