• Haruyuki Nagisa Santoku 165mm from Haruyuki
  • Haruyuki Nagisa Santoku 165mm from Haruyuki
  • Haruyuki Nagisa Santoku 165mm from Haruyuki
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Haruyuki Nagisa Santoku 165mm

Haruyuki Nagisa Santoku 165mm

£118.00 GBP
£118.00 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 - This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160 mm – 190 mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

 

Shape Santoku
Maintenance Level Low
Blade Length 165 mm |
Blade Height 46 mm
Thickness 2 mm
Weight 118 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: 4.818182 / 5 from 44 reviews.

AI Generated Review Summary

The Haruyuki Nagisa Santoku 165mm knife is highly regarded for its balanced weight, perfect size for various kitchen tasks, and the sharpness and design of its blade. It combines ancient Japanese tradition with modern technology, offering precision and affordability.

Summary topics

  • Balance and Weight: 15%
  • Perfect Size: 12%
  • Blade Sharpness and Design: 15%

Review topics: ["size","weight","quality","regrets","looks","shape","staff","handle","balance","edge","service","use","price","works","knife","blade","shop","santoku","hands","selection","slices","cuts","knifewear"].

Review highlights

  • "Sharp blade and light weight with a good handle." — Lotfi S.
  • "The blade is very sharp and the knife is nicely balanced." — Charlene S.
  • "Knifewear is a great shop with very knowledgeable staff." — norman p.

Reviews

Great.

"Good size knife. Sharp as can ask for. Wife loved it also."

— Erick V. (5/5)

Excellent service, excellent selection, huge vibes

"Went in to purchase a knife as a christmas gift. The staff were so knowledgeable and fun to interact with. The whole shop was a vibe. Definitely a place you could explore and check out. Really happy with the knife!"

— Kyle S. (5/5)

Great Knife!

"Works great when carving turkey!"

— Jason H. (5/5)

Great knife

"This is one of the best nights I’ve ever had fits my hand. Great excellent for chopping vegetables onions, peppers."

— Tim D. (5/5)

Great people

"Very helpful and friendly staff. Our friends were very happy with their wedding present of a good quality knife."

— Steve J. (5/5)

Nagisn Santoku knife

"Received this as a gift and it has changed the way I prepare my food. I have never used a quality knife or owed one till now. The sharpness of this blade is insane to me. I have to be extremely careful using it. I am able to cut vegetables in ways that I would normally not do with a dull knife. Even my sharpest knife is dull compared to this. I do sharpen my knives and try to keep a good edge on them. I highly recommend this knife."

— B (5/5)

Cuts well and stays sharp.

"Cuts well and stays sharp. Love the low maintenance of stainless steel"

— simon c. (5/5)

Now the Best Knife I Own

"I own seven great knives, but this one stands out as the best in terms of weight and balance. The handle is light, comfortable, and feels like an extension of my hand, making it a pleasure to use. The blade length is perfect for most tasks, offering precision and versatility in equal measure. If you're looking for a knife that combines comfort, control, and functionality, I highly recommend this one!"

— Geoffrey B. (5/5)

So Nimble and Beautiful

"This lightweight knife has been great. It takes so much longer to get fatigued while chopping. The damascus is beautiful and the handle has an equally intricate grain. No complaints, especially for the price."

— Kyle S. (5/5)

The art of the shoreline can be seen in this blade.

"I live in Hawaii, and how fitting that this Haruyuki Nagisa Santoku has a damascus blade that looks like the shoreline. The tsuchime and damscus patterns along with the edge look like waves on our sandy beaches! I just had to buy this knife, and seeing it in-person is something even more amazing; Already worth the money! Now aside from this wonderful aesthetic, I like that this is a stainless steel product, a pro to combat rust, as everything rusts in Hawaii. I am aware that it is “stain-less” and not “stain-never” like the handy care note and information package that came with the knife had advised, but knowing this fact makes this knife better-suited to operate in my environment. The edge is very thin and sharp, as a knife should be. I can cut smoothly and glide effortlessly through paper like it was butter. Using it to dice up veggies is even more satisfying; rock chopping and the push and pull cuts also work well to prep my meals. On meats it can get very thin slices that I was previously unable to achieve. It will probably be excellent on fish too, since the definition of a Santoku literally hints at it with the “three virtues,” although most of the fish I eat is salmon, and I dare not cut up rock hard frozen salmon with my Santoku. Just knowing that I can cut fish if I ever wanted to is enough for me. Care is simple and I can treat the Wa handle with beeswax and mineral oil (and we never use an electric dishwasher anyway). My Hasegawa and Aomori Hiba cutting boards should ensure that my blade will stay sharper for longer. I specifically purchased a sink-mount whetstone holder and recommended grit stones to eventually use to sharpen my knife. I just hope my limited sharpening skills will suffice in keeping my knife sharp. The Haruyuki Nagisa Santoku has become a favorite in my household, as it is the right size and weight and has a balance point that is perfect for my mother and I to use comfortably. Thank you Knifewear for introducing this gem into our lives! We are more than grateful for your informative videos on YouTube and look forward to future purchases from your store’s great selection!"

— Mark M. (5/5)

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