€ 230.00

ZA-18 Nakiri Damascus 165mm (6.5")

Best To Use

vegetablesnot for meatnot for fish

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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 l 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! 

Specifications:

Blade shape: Nakiri
Steel type: ZA-18
Hardness (HRC scale): 61-62
Overall length: 300mm (11.8")
Blade length:
165mm (6.5")
Blade height:
45mm (1.8")
Spine thickness: 2.0mm (0.08")
Weight: 130g (4.6 oz)
Handle length: 125mm (4.9")
Handle type / wood:
Japanese / Rosewood
Blacksmith: Yoshida Hamono

 

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.