Tsunehisa SRS13 Nakiri Oak 165mm (6.5")
Tsunehisa SRS13 Nakiri Oak 165mm (6.5")
Tsunehisa SRS13 Nakiri Oak 165mm (6.5")
Tsunehisa SRS13 Nakiri Oak 165mm (6.5")


Tsunehisa SRS13 Nakiri Oak 165mm (6.5")


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"High-performance" meets "Price-performance".

Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables. A knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day. Recently, many nakiris find their way into home kitchens - it's a perfect knife for vegetarians and veggie lovers. Chop away!

SRS13 is a high-tech powder steel developed by Nachi-Fujikoshi, one of the most advanced steel producers in Japan. The steel is heat treated to approx. 64 HRC. It's also less likely to chip than some other powder steels and it's also completely stainless (no patina!).

The blade is minimalistically polished in a Japanese »hair–line« design, attached to a simple yet resilient traditional Japanese Wa oak handle. A very thin blade followed by an even thinner concave grind will push this one in a lightweight mid-size Japanese multi-purpose category.

Extreme sharpness will make this one a true kitchen slayer where no veggies will stand a chance. High performance steel, clean Japanese design, low maintenance and a price you don't have to break the bank to buy one makes this nakiri a real bargain.

About Tsunehisa:

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: SRS13
Hardness (HRC scale): 63
Overall length: 308mm (12.1")
Blade length:
165mm (6.5")
Blade height: 48mm (1.9")
Spine thickness: 2mm (0.08")
Weight: 155g (5.5oz)
Handle length: 128mm (5.0")
Handle type / wood:
Japanese / Oak
Blacksmith: Tsunehisa

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.

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