$20.00
We will hold your cart for 15:00.
The Made In Japanese Damascus Steel Nakiri is a long, tall rectangular VG-10 blade from Seki, Japan built for precisely chopping, slicing, and mincing vegetables and fruit, on sale for $84.65 (reg. $199) — buy online with coupon EDGE10.
Categories : Series
SKU : HON-SER-145
Share This:
The Made In Japanese Damascus Steel Nakiri features a long, tall, rectangular blade forged in Seki, Japan from VG-10 Damascus steel — perfect for precisely chopping, slicing, and mincing fruit and vegetables. Best for vegetable-focused cooks, it's on sale for $84.65, down from $199. Coupon EDGE10 takes 10% more off, and orders over $45 ship free.
Yes — the Nakiri is purpose-built for vegetables. The tall, flat, straight edge gives full contact with the cutting board on every downward cut, so you get clean slices through tomatoes, onions, cabbage, and herbs without crushing or tearing. Reviewers consistently note the thin VG-10 Damascus blade glides through dense produce like sweet potatoes where Western knives wedge.
VG-10 steel (60+ HRC) holds its edge significantly longer than standard stainless. With whetstone maintenance, the edge stays paper-slicing sharp through months of daily vegetable prep.
Hand wash and dry immediately — never the dishwasher, which causes rust and edge chipping. Sharpen on a 1000-grit whetstone at ~15° per side, finish at 3000–6000 grit, and wipe with food-safe mineral oil to protect the Damascus layers from rust.
Nakiri vs. Santoku: the Nakiri's flat edge excels at pure vegetable work; the Santoku adds versatility for meat and fish. If you cook plant-forward meals, the Nakiri is the sharper choice. Nakiri vs. chef's knife: no rocking motion, but cleaner, more precise vegetable cuts.
At $84.65 you save $114.35 off the $199 compare-at price. Stack coupon EDGE10 for an extra 10% off at checkout.
Rectangular VG-10 Damascus Nakiri from Seki, Japan made for precise vegetable cuts at $84.65 — 57% off
Flat, tall blade delivers full-board contact for clean slicing and mincing of produce
Coupon EDGE10 adds 10% off plus free shipping on orders over $45
Care: Hand wash, whetstone sharpening
Origin: Seki, Japan
Series: Japanese Damascus Steel
Best Use: Chopping, slicing, mincing vegetables and fruit
Blade Shape: Long, tall, rectangular
Blade Steel: VG-10 core, Damascus layered
Product Type: Nakiri / Vegetable Knife
Seller: Honed Edge Cutlery
The Made In Japanese Damascus Steel Nakiri at $84.65 brings Seki, Japan VG-10 craftsmanship to produce prep at an affordable price.
The straight rectangular edge chops straight down with full board contact — cleaner herbs, onions, and greens than curved blades.
Hand wash, dry immediately, sharpen at 1000–6000 grit on a whetstone, and oil lightly to prevent rust on the Damascus layers.
Right here — this page is the purchase endpoint at the current $84.65 sale price with coupon EDGE10 available.
Yes — it's purpose-built. The flat, tall blade makes clean, precise cuts through all vegetables and fruit.
VG-10 steel at 60+ HRC holds a sharp edge far longer than standard stainless, especially with whetstone maintenance.
$84.65 versus the $199 compare-at price — a 57% discount. Coupon EDGE10 adds another 10% off.
Pick the Nakiri for vegetable-focused cooking; pick the Santoku for a more versatile all-purpose blade.
The tall rectangular blade lets me chop with a straight up-and-down motion and everything comes out uniform. Carrots, celery, cabbage — it powers through everything. If you cook a lot of plant-based meals, this is the knife you didn't know you needed.
Perfect clean cuts through tomatoes. Zero sticking.
This is not an all-purpose knife and it doesn't pretend to be. For vegetables and fruit it's outstanding — thin, razor sharp, and the flat profile makes consistent cuts effortless. Just keep a chef's knife nearby for anything with bones or hard rinds.
I cook mostly vegetables and this nakiri has completely changed my prep. The wide blade also scoops everything off the board into the pan, which is a nice bonus. The Damascus finish is so pretty I almost don't want to use it. Almost.
Came from Western knives so the flat edge felt awkward at first — no rocking cuts. Once I adjusted my technique it chops beautifully, especially herbs and greens. Docking stars only because I wish the product page explained the technique difference better.
I'm 71 and process bushels of vegetables from my garden every summer. This nakiri has made quick work of dill, kale, zucchini, and cucumbers for pickling. It's lightweight so my wrist doesn't ache, and the blade goes through a head of cabbage in four strokes. Lovely tool.
Paper-thin cucumber slices on the first try. The edge arrived scary sharp, which I appreciate. Handle comfort is good for longer sessions. Would buy again.
I paid way more for a well-known German chef's knife and honestly reach for this nakiri first now. Thin VG-10 blade plus the tall profile means clean, fast, consistent cuts. Made quick work of a butternut squash tonight with zero wedging.
Nothing wrong with the quality — the steel and finish are genuinely nice. But I only cook a couple times a week and the flat blade limited what I could do, so it mostly sits in the drawer. Great knife, wrong knife, for my kitchen. Wish I'd gotten the santoku instead.
Bought this after watching Japanese chefs use nakiris on YouTube and it delivered exactly what I hoped. Rock chop rosemary into dust in seconds. The Damascus layers catch the light beautifully too. This has elevated my home cooking more than any gadget I've bought in years.
Heft is balanced just behind the bolster which gives great control. The blade is ground thin and even along the whole edge. Made in Seki clearly means something. Edge still bites into parchment after two months of heavy use.
Paired it with the Made In gyuto and they complement each other perfectly — gyuto for proteins, nakiri for produce. The nakiri's fit and finish matches the photos. Slight sticky residue on the handle when new but washed right off.
