Tojiro Nakiri DP Hammered 165mm (6.5")
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✔︎ No import fees & duties (US tarrifs excluded) |
- Description
- Specifications
- Knife Care
- Shipping
If vegetables make up most of your prep, this is the shape designed for exactly that. The nakiri is Japan's traditional vegetable knife: a straight, flat edge that meets the board along its full length, so every chop cuts clean through — no accordion-cut onions, no half-attached herbs. It's a workhorse in professional prep kitchens, and increasingly the favourite knife of home cooks who eat mostly plants.
TOJIRO's DP Hammered line pairs their proven VG-10 steel with a rustic kuro-uchi look at a price that makes it one of the best value entries into Japanese knives.
Why this knife works the way it does:
- VG-10 core at 60 HRC — Hard enough to stay sharp for weeks of home use, yet tough enough to forgive the occasional careless moment. The sweet spot for a first Japanese knife: real edge retention without the chip-anxiety of harder steels.
- Stainless cladding — The cutting core is wrapped in softer stainless steel, so day-to-day care is simple: wash, dry, done. No patina, no rust worry.
- Hammered kuro-uchi finish — The unpolished hammer dents aren't just beautiful — they create air pockets that help slices fall away from the blade instead of sticking. Every knife's pattern is slightly different.
- Magnolia D-handle — Light, traditional, and comfortable in the pinch grip. It keeps the knife nimble and shifts the balance toward the blade, where the work happens. (The ferrule is plastic — honest at this price point, and one reason the knife stays affordable.)
Good to know before buying
- A nakiri is for vegetables: push cuts and chopping. Don't use it on bones, frozen food, or hard squash stems, and never twist the edge in the cut.
- The kuro-uchi finish will wear and fade slightly with use and washing — this is normal and part of the look, not a defect.
- Hand wash and dry. The cladding is stainless, but the exposed VG-10 edge appreciates a quick wipe.
- Sharp out of the box and ready to use; like all Japanese knives it reaches its full potential after the first sharpening on a whetstone.
ABOUT TOJIRO:
TOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
Blade shape: Nakiri
Steel type: VG-10
Blade construction: San-mai / flat / tsuchime & kuro-uchi
Hardness (HRC scale): 60-61
Overall length: 302mm (11.9")
Blade length: 165mm (6.5")
Blade height: 51mm (2.0")
Spine thickness: 2.3mm (0.09")
Weight: 156g (5.5 oz)
Handle length: 132mm (5.2")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Blacksmith: TOJIRO
Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
QUIZ
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
