Painstakingly manufactured with 67-layered stainless Damascus steel, the 7" Japanese Nakiri knife is the ultimate nakiri vegetable knife. Regardless of what you want to do–slice, chop, mince, you name it—it gets the job done flawlessly and effortlessly. The gorgeous herringbone pattern on the base of the tang unveils the stunning craftsmanship and the nakiri knife's luxurious identity.
26% off
7" Nakiri Knife VG-10 Damascus Steel | Shogun Series
$54.99 USD
$73.99
Order Now for Estimated Delivery in 3–7 Days.
Why you need Japanese Nakiri Knife?
Specifications
What's Included
HIGH-PERFORMANCE
STAINLESS DAMASCUS STEEL
Manufactured with ultra-premium 67-layered stainless Damascus steel at HRC 58-60 hardness. The cobalt added steel outperforms AUS-10 steel in durability and is easier to sharpen, since cobalt enhances the other alloying elements.
KYOKU SPIRITS
Kyoku draws from the samurai's legacy, creating affordable high-end Japanese cutlery for chefs and home cooks worldwide with a passion for culinary creativity.
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FAQS
What materials are used in the Kyoku Shogun nakiri knife?
The knives are made from 67 layers of Damascus steel with a Japanese VG10 steel cutting core.
What makes the edge of the Shogun nakiri knife precise and durable?
The VG10 steel cutting core provides a precise edge that remains reliable through years of use.
What types of cutting tasks are the Japanese nakiri knives suitable for?
Optimized for chopping, slicing, and dicing vegetables like carrots, cabbage, and potatoes.
Why should I choose the Kyoku Shogun nakiri knife for my kitchen?
Tailored for vegetable enthusiasts and plant-based cooks who prioritize clean, straight cuts. Choose the Shogun Knife Series for its exceptional craftsmanship, precise edge, and versatile performance, making it a valuable addition to any culinary toolkit.
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6-inch vs 8-inch chef knives: which is better for your kitchen? Learn the key differences, pros and cons, and how to choose the right chef knife size for your cooking style.
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Learn what makes the best sushi knife, which blades are ideal for beginners, and how the right knife improves precision, texture, and presentation.
