Sakai Kikumori NDW White #2 Nakiri Knife 165mm Tsuchime

Nakiri – The Vegetable Knife
The nakiri is a double-bevel vegetable knife designed for efficient prep. With a flat edge profile and squared-off tip, it excels at clean, straight cuts through vegetables without the need for a rocking motion. The full edge contact makes it particularly effective for push cutting and chopping, helping to produce even slices with minimal cracking.

Tsuchime – Hammered Finish
Tsuchime means “hammered” in Japanese. The hammered texture creates a dimpled surface across the blade face, giving the knife a more crafted appearance while also helping to reduce surface contact between the blade and ingredients during cutting.

Sakai Kikumori – Centuries of Sakai Knife Making
Sakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.

White #2 Steel – Pure Carbon Performance
White #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.

As with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.

San Mai – Three-Layer Construction
Constructed using san mai, with a hard White #2 carbon steel core clad in softer stainless steel. This helps protect the core, improves durability, and reduces maintenance across the blade faces while still giving you the sharpening feel and edge character of carbon steel.

Stainless Cladding – Easier Everyday Care
The stainless cladding helps reduce reactivity on the blade faces, making the knife easier to look after than a fully carbon steel blade. The exposed White #2 cutting edge is still reactive, so it should be wiped and dried after use.

Why We Like It
A practical nakiri with a reactive White #2 edge, stainless cladding for easier day-to-day care, and a hammered tsuchime finish that gives the blade a bit more texture and character. The flat profile gives plenty of board contact for vegetable prep, while the oak handle keeps the overall look simple and traditional.

Specification
Blade Shape: Nakiri
Blade Length:
Blade Height:
Steel: White #2
Construction: San Mai
Cladding: Stainless
Finish: Tsuchime
Handle: Oak
Handle Type:
HRC:
Bevel: Double bevel
Weight:
Overall Length:

Care
Hand wash only. Dry thoroughly after use. The stainless cladding makes the blade faces easier to maintain, but the exposed White #2 cutting edge is reactive and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.

Age Verification
This is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.