• Haruyuki Nagisa Nakiri 165mm from Haruyuki
  • Haruyuki Nagisa Nakiri 165mm from Haruyuki
  • Haruyuki Nagisa Nakiri 165mm from Haruyuki
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Haruyuki Nagisa Nakiri 165mm

Haruyuki Nagisa Nakiri 165mm

£124.00 GBP
£124.00 GBP
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About Haruyuki Nagisa - High performance, low maintenance.

The Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and I’m a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt! 

This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The word ‘Nagisa’ refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese ‘wa handle’ because it focuses all of the knife’s weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.

About the Shape - A Nakiri is a vegetable knife. Underutilized 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 won't 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.

 

Shape Nakiri
Maintenance Level Low
Blade Length 165 mm |
Blade Height 51 mm
Thickness 2 mm
Weight 146 g
Steel Type AUS-10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 61
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 

Shipping and Returns

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 $3 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.mom/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. 

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Overall rating: 4.967742 / 5 from 31 reviews.

AI Generated Review Summary

The Haruyuki Nagisa Nakiri 165mm knife is highly regarded for its beauty, ease of use, and sharpness. Customers praise its ability to make smooth and natural cuts, making it ideal for vegetable chopping.

Summary topics

  • Knife Beauty and Ease of Use: 72%
  • Cutting Performance: 18%

Review topics: ["fit","maintenance","feels","service","knife","cuts","blade","edge","nakiri","gift"].

Review highlights

  • "This beautiful knife is so easy to use, fits my small hand well and chops like a dream." — Sam S.
  • "The staff was enthusiastic, friendly and knowledgeable, buying my knife was a pleasant adventure." — Bob S.
  • "We're new to using great quality handmade knives but we're definitely sold on them." — Sam S.

Reviews

Lightweight knife, very sharp out

"Lightweight knife, very sharp out of the box. Takes a bit of getting used to. The blade truly does solve the problem of accordion cuts in tomatoes and other veggies."

— Dror E. (5/5)

A must have Veggie knife

"This knife is especially good for beginners or professionals. Very easy to use, especially on veggies. Just the right length, good fit in most peoples hands and easy, easy to keep sharp and clean"

— Robert H. (5/5)

My knife

"Nice knife cuts extremely well and is well balance"

— Tushar S. (5/5)

Good First Japanese Knife

"Great fit and finish, razor sharp, and well balanced. I’d only used European knives until I bought this knife, and I think this is a great first step into Japanese knives. The steel feels great and seems to hold an edge well, but food likes to stick to the mirror finish."

— Maxime B. (5/5)

Hostess gift

"My friend loves her gift……enjoys the size, it’s edge and uses it daily!"

— Kathy J. (5/5)

knife

"Very shiny"

— Jae R. (5/5)

haruyuki nagisa

"I love my knife! It’s made cooking easier and more enjoyable."

— Nealy T. (5/5)

Nakiri knife

"The knife is extremely beautiful, very comfortable to hold and maneuver; and has a nice sharpness out of the box. I have a blast going through my veggies now which is exactly what I wanted considering that I am usually dealing with squash, yams, potatoes which are sturdy and this knife does the majority of the work for me. Very happy, the only reason I don’t give a 5 is because I have the impression that it could be sharpen even more."

— Juanjo O. (4/5)

Perfect for a newbie knife user

"We're new to using great quality handmade knives but we're definitely sold on them. This beautiful knife is so easy to use, fits my small hand well and chops like a dream. Plus, the service we got from the team at the Whyte Ave store was amazing. Looking forward to our next visit."

— Sam S. (5/5)

What was I doing before this thing?

"We consume a lot of vegetables regularly and often leafy greens and such. And it never once occurred to me that the shape of the knife would have some impact on the way things come out and how easy it is (thus reducing my frustration). Once I heard about the nakiri knife, I just knew i had to get one. This one in particular is beautiful as well as very functional it is balanced just right with a heavier blade portion to make chopping easier and my cuts are always turning out the way I expected them to. The maintenance so far (only a month in) is easy with the honing rod and I"m happy that we went with this once with a balance to aesthetic, purpose, ease of use and budget point."

— Deborah K. (5/5)

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