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While the primary task associated with nakiris is to chop vegetables (nakiri means “greens” in Japanese), they are also an excellent choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without needing a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.
The Kanehide TK Nakiri 180mm is constructed from TK steel. TK is a proprietary semi-stainless steel that has a carbon steel feel and the ability to be sharpened with relative ease. It’s the same steel found in the famous Kikuichi TKC line of knives…at a far lower price! It is a mono-steel blade with a lovely machine-finished blade face. The edge out of the box is surprisingly sharp. The way it sharpens easily and effectively is awe-inspiring. The spine and choil areas are nicely finished, as is the western-style pakka wood handle.
This is an excellent knife made more so by its competitive pricing. The Kanehide TK nakiri would be a great choice for a line chef, home cook, or anyone looking to experience the unique aspects of a nakiri-style knife without breaking the bank.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.Maker: Kanehide
Location: Seki City
Steel: TK Steel
HRC: 61
Type: Semi Stainless
Grind: Even
Handle: Yo (Western)
Scales: Black Pakka Wood
Weight: 6.9 oz / 196g
Blade Length: 184mm
Total Length: 311 mm
Spine Thickness at Heel: 1.9mm
Blade Height at Heel: 48.5mm
The Kanehide TK Nakiri 180mm is constructed from TK steel. TK is a proprietary semi-stainless steel that has a carbon steel feel and the ability to be sharpened with relative ease. It’s the same steel found in the famous Kikuichi TKC line of knives…at a far lower price! It is a mono-steel blade with a lovely machine-finished blade face. The edge out of the box is surprisingly sharp. The way it sharpens easily and effectively is awe-inspiring. The spine and choil areas are nicely finished, as is the western-style pakka wood handle.
This is an excellent knife made more so by its competitive pricing. The Kanehide TK nakiri would be a great choice for a line chef, home cook, or anyone looking to experience the unique aspects of a nakiri-style knife without breaking the bank.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent KnifePosted By: Jonathan
4 people found this review helpful
I got this after a year of using a victorinox fibrox. Massive step up! The edge came bleeding sharp and it's super easy to touch up. I love the larger than average size as it really helps for prepping a lot of veggies before dinner service. The semi stainless steel does stain but so far no rust (although the patina is kinda ugly). I don't baby it either. The massive full tang handle really lends a good sturdy heft. I have large hands and never worry about losing grip or damaging the knife when I'm working quickly. If you're looking to get your first good japanese knife, look no further!
4 people found this review helpful
I got this after a year of using a victorinox fibrox. Massive step up! The edge came bleeding sharp and it's super easy to touch up. I love the larger than average size as it really helps for prepping a lot of veggies before dinner service. The semi stainless steel does stain but so far no rust (although the patina is kinda ugly). I don't baby it either. The massive full tang handle really lends a good sturdy heft. I have large hands and never worry about losing grip or damaging the knife when I'm working quickly. If you're looking to get your first good japanese knife, look no further!
