ZA-18 Nakiri Damascus 165mm (6.5")
Best To Use
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ZA-18 Damascus Nakiri is another astonishingly-looking and high-performing knife made by the hands of master Osamu-san, the head blacksmith of Yoshida Hamono. With its 63-layers of Damascus pattern it will be the star of your kitchen, either at home or in a professional kitchen. Nakiri knives are made for one purpose - chopping vegetables. So if you prepare and/or cook a lot of veggies, but already have a knife for cutting meat/fish (or you are a vegan/vegetarian), a nakiri knife will be a great choice for you. The knife is easy to maintain thanks to the rust-resistant properties of ZA-18 steel.
ZA-18 features similar characteristics than VG-10 steel. While VG-10 is the flagship steel of the Takefu steel manufacturer, ZA-18 is made by Aichi Steel. Both steels have a similar chemical composition, with ZA-18 having a slightly higher content of carbon, chromium, molybdenum and cobalt, and thus a little more strength, durability and resistance to corrosion. Steel has been tempered to a hardness of around 61-62 HRC.
Yoshida fitted to his ZA-18 Damascus line of knives a beautiful Rosewood asymmetrical D-shaped handle. It will fit best into the hands of right-handed users, but it can also be used by left-handed (the thumb can rest nicely on the "pointy" part of the D-shape, and usually the preferred grip on Japanese knives is a pinch grip, where the shape of the handle doesn't matter much).
ZA-18 Damascus Nakiri is a superb, versatile kitchen knife with a great balance, incredible sharpness, resistance to rust, easy to maintain and to sharpen, with beautiful 63-layered Damascus pattern that will make you wonder how they even make these patterns!
|Hardness (HRC scale):||61-62|
|Overall length:||300mm (11.8")|
|Blade length:||165mm (6.5")|
|Spine thickness:||2.0mm (0.08")|
|Weight:||130g (4.6 oz)|
|Handle length:||125mm (4.9")|
|Handle type / wood:||Japanese / Rosewood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.