ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")
ZDP-189 Nakiri Black 160mm (6.3")

Yoshida Hamono

ZDP-189 Nakiri Black 160mm (6.3")


Only 0 left in stock

Best To Use

vegetablesnot for meatnot for fish

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ZDP-189 Nakiri Black is another great looking knife from our ZDP-189 line of premium knives. Nakiri is a Japanese knife made to serve one purpose - cutting vegetables. It's an ideal knife for anyone who chops a lot of veggies, either for a home cook (attention vegans and vegetarians!), or a professional chef. 

The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. See the photo story from our visit to their smithy in 2016.

The heart of the knife is made of ZDP-189 steel, proven for its superior qualities and long-lasting sharpness. The steel is laminated (san-mai clad), meaning that the core is made of the super hard ZDP-189 steel, covered with an external layer of softer stainless steel. Such blade remains sharp for a very long time, while the outer layers protect the core steel from external factors.

Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.

Nakiri Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of Walnut wood with octagonal shape, so it will fit equally well into the hands of right- or left-handed users.

The steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 1.5% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.3% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of 65-67 HRC.



Blade shape: Nakiri
Steel type: ZDP-189
Hardness (HRC scale): 65-67
Overall length: 315mm (12.4")
Blade length:
160mm (6.3")
Blade height:
50mm (2.0")
Spine thickness: 1.9mm (0.07")
Weight: 160g (5.6 oz)
Handle length: 125mm (4.9")
Handle type / wood:
Japanese / Walnut
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.

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