Tamahagane Kyoto Japanese Nakiri Knife 18cm VG5 Steel Core

The Japanese kitchen knives from the Kyoto series combine a dazzling design with an outstanding cutting performance that is admired by professional and home cooks around the world. These knives are made in Japan byt the brand Tamahagane, and they are the result of a remarkable know-how of more than 6 centuries in the cutlery industry.

For example, the nakiri knife in this page is a living proof of how beautiful and effective are the knives of the Tamahagane Kyoto range. This knife is perfect for cutting all types of vegetables with ease and precision. This is one of the most used models of kitchen knives in Japanese cuisine.

The rectangular blade of this knife has VG5 steel core. This type of steel is similar to the famous Japanese VG10 steel, but thanks to a lower content of cobalt, it is more resistant to corrosion whilst still remaining solid and hard. Its carbon content of 0.7 to 0.8% allows the blade to reach a high level of hardness of 61 HRC in the Rockwell scale.

Another great characteristic of this blade is its beautiful damascus finish. Indeed, the core of the blade is overed with 63 layers of SUS410 steel, which is a type of steel with a better resistant to corrosion. The outermost steel layers create wavy lines on the blade’s surface that give a truly original and gorgeous look to the knife.

The handle is made of micarta, which is a durable material with anti-bacterial properties. It is resistant to water and changes in temperature, and the veinings on the surface are a perfect match for the beauty of the damascus blade. Moreover, the comfortable design lets you hold the knife with easy whilst cutting your vegetables.

Last but not least, this knife is sold in a a black, elegant box with Japanese characters on it. With such nice packaging, this knife is the perfect option to offer as a gift to a chef, to a fan of Japanese knives, or simply to yourself!

Maintenance and care tips: this knife must only be washed by hand. The dishwasher is highly discouraged. After washing, always immediately dry it with a soft cloth. To hone or sharpen the edge (whenever is needed), we recommend to use a whetstone with a fine grit. 

Find more kitchen knives of excellent quality and with a superb design in our large collection of Japanese knives!