Tsunehisa Nakiri AUS-10 Nami 165mm (6.5")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Tsunehisa Nakiri AUS-10 Nami 165mm is a Japanese kitchen knife for preparing vegetables. Its straight blade profile makes it ideal for chopping, as the cutting edge will keep contact with the cutting board along its whole length with every up-and-down motion. AUS-10 steel is a no-fuss stainless steel with a fine sharpness and great edge retention, so maintenance won’t be a problem.
A very distinct 33-layered Damascus pattern enriches the visuals of the blade – this pattern is unique to every knife and cannot be replicated. Damascus pattern is in parts round and curvy, hence the name Nami (波), which translates to ‘wave’. Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!
BLADE SHAPE:
The nakiri aka nakiri bocho shape is a traditional Japanese knife with a square, thin blade and a deep, flat belly designed specifically for cutting vegetables. Since the entire flat edge of the knife touches the cutting board at once, in one clean, vertical movement, there is no need for a horizontal pull or push. This also means that you won’t be turning the vegetable into an “accordion” of pieces still clinging together by a thread.
STEEL:
The heart of this petty is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well. Its composition is as follows: carbon (C) 1.10% chromium (Cr) 14.50% molybdenum (Mo) 0.31% vanadium (V) 0.27% nickel (Ni) 0.49% manganese (Mn) 0.50% and silicon (Si) 1.00%
LAMINATION:
The core layer consisting of AUS-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
A mirror-polish ‘swirl damascus’ finish adorns the blade.
HANDLE:
An octagonal Japanese (Wa) style handle from oak wood was fitted on the blade. It results in a natural look, and the handle is comfortable and durable.
ABOUT THE BLACKSMITH:
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.
Blade shape: Nakiri
Steel type: AUS-10
Blade construction: San-mai / damascus
Hardness (HRC scale): 59-60
Overall length: 305mm (12")
Blade length: 165mm (6.5")
Blade height: 52mm (2")
Spine thickness: 2mm (0.08")
Weight: 155g (5.5oz)
Handle length: 127mm (5")
Handle type / wood: Japanese / Oak
Kanji on the blade:
Blacksmith: Tsunehisa
Location of the smithy: TOSA / Kōchi 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:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
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.
