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TOJIRO ATELIER CLASSIC VG10 Damascus Nakiri 165mm

TOJIRO ATELIER CLASSIC VG10 Damascus Nakiri 165mm

Regular price $444.00 CAD
Regular price Sale price $444.00 CAD
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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.

Tojiro Atelier - These beautiful knives represent the sexier side of practicality. The durable stainless steel core is layered with softer Damascus steel
to protect the cutting edge. Hand forged by Tomoo Matsumura-san in Tsubame city, the Tojiro Atelier series feels sharper than most stainless knives and is the perfect choice for a chef that desires a little more style. Tough, yet attractive, what more could you ask for in a knife?
VG-10 is a steel designed to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. The result being a mind-blowingly sharp edge that stays sharp a crazy long time. Compared to other stainless steel, it is a dream to sharpen. You’ll never see your food discolour or have to pick up a rusty knife.

Shape Nakiri
Maintenance Level Low
Blade Length 165 mm |
Blade Height 49 mm
Thickness 2.3 mm
Weight 216 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Reinforced Laminated Material Metal Bolster
Knife Line TOJIRO ATELIER
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, 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: 4.85 / 5 from 20 reviews.

AI Generated Review Summary

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Review topics: ["weight","quality","finish","edge","works","knife","blade","vegetables","nakiri"].

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Reviews

Such a pleasure to use..

"Tried out this amazing Nakiri by making French Onion soup. It was a pure joy to slice onions and the knife performed with ease and precision. Have used it many times since and continue to enjoy the feeling of control and performance."

Winston G. (5/5)

Beautiful and Functional Blade

"The fit and finish is fantastic. Rounded spine and choil... mirror finishes... no rough edges anywhere. Great transitions on handle with no unevenness. The blade is beautiful and very sharp. The finish is very fancy and fine nashiji-type. Very thin behind the edge. Just a great blade and I think it compares with some of the "higher brow" brands."

Richard S. (5/5)

Wonderful knife!

"Made the order during the COVID-19 pandemic and was expecting a long delivery time. Boy was this not the case. Received it within a week, was packaged securely with tape, dense packing paper, they even placed a single peanut inside the actual knife box so the knife wouldn’t move! Talk about attention to detail! Knife came out of the box with no visual defects, edge was wicked sharp, passed the paper test with flying colours! Washed it for the first time and then did a 3 hour onions and potatoes cutting session.. all I have to say is WOW! If you meal prep like my fiancée and I do, or spend hours in your kitchen doing veggies.. you need to make this knife part of your collection!"

Taylor P. (5/5)

Love the story behind this

"Love the story behind this blade. Cuts like butter! The weight it perfect."

Krysta V. (5/5)

My first Nakiri, why did

"My first Nakiri, why did I wait so long ? Feels great works great"

Frank D. (5/5)

Beautiful knife that has totally

"Beautiful knife that has totally solved a vegetable-slicing problem I didn’t know I had!"

Jennifer P. (5/5)

The knife is gorgeous, well

"The knife is gorgeous, well balanced, and very sharp. Definitely worth the price."

Jerry Y. (5/5)

Would be a great knife

"Would be a great knife except for the very end of the handle (pommel) the metal sticks out just slightly past the plastic grips on both sides so there's a sharp burr every time I reach for it. I need to sand it down but don't want to mess up the handle grips. For a very expensive knife, this should have been made correctly at the factory."

Andrew B. (2/5)

Best Nakiri

"Fantastic and beautiful knife with good weight and easy to handle. Comes with razor sharp edge and is easy to maintain."

Evan H. (5/5)

A beautiful piece of functional art!!

"I was a little apprehensive about purchasing this knife because I usually prefer carbon knives. I wanted a knife that I did not have to be as concerned about rinsing constantly while working in the kitchen. I am very impressed with the VG10 core. The knife came with an incredibly sharp edge and is thinned out nicely on the edge. I posted some pics of some veggies sliced so thin you can see the knife through them.. I will be ordering an Atelier gyuto in the near future. Thank you Owen for all of the info you helped me with via email and phone before the purchase!"

Paul K. (5/5)

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