Sakai Takayuki Nakiri 180mm

Name: Sakai Takayuki Nakiri 180mm
Brand: Sakai Takayuki
SKU: JPRIME-HOME-SKTK-YK870
Price: 138.00 USD
Availability: InStock

Brand Sakai Takayuki

$138.00

Shipping calculated at checkout.

Brand Attributes

Sakai Takayuki

Maker founded 1947Brand trademarked 1964

Knife: Nakiri 180 mm

Nakiri 180 mm

Our 180 mm nakiri is a straight-edged vegetable knife. The blade is molybdenum steel. We ship the knife directly from Japan in the maker's packaging. Wash and dry the blade by hand after use.

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Sakai Takayuki Nakiri 180mm

$138.00

Brand	Sakai Takayuki
Type	Nakiri knife, a straight-edged vegetable knife
Model	870
Blade Length	180 mm
Blade	molybdenum steel
Maker	Sakai Takayuki

A 180 mm nakiri blade for precise cutting
The blade is 180 mm long in the nakiri shape, a straight-edged vegetable knife. The listing states the length, so you know how much cutting reach the knife gives you at the board.
A blade of molybdenum steel chosen for its edge
The listing names molybdenum steel for the blade, a stainless-type steel that resists rust and keeps a good edge. Store the blade covered, so the edge does not meet other metal and stays sharp.
A handle fitted to the blade for balance and control
The handle is fitted to the blade so the knife sits steady in your hand through long prep work. Keep a damp cloth under the cutting board so the board stays still while you work.
An edge finished for sharp cutting from day one
The blade arrives with its edge finished by the maker, so it is ready to cut as soon as you unpack it. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.
A knife we send directly from Japan
We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. The tall, flat blade doubles as a scoop for moving chopped vegetables from board to pan.
A knife supplied in the maker's packaging
The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. Rinse the blade under running water after cutting salty or acidic food, then dry it at once.

STORAGE

Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying. Store with the edge covered. Do not use a dishwasher.

Specifications

Brand: Sakai Takayuki
Type: Nakiri knife, a straight-edged vegetable knife
Model: 870
Blade Length: 180 mm
Blade: molybdenum steel
Maker: Sakai Takayuki

Features

180 mm Nakiri in detail: Hold the knife with a pinch grip between thumb and forefinger just ahead of the handle for control.

Molybdenum steel in detail: A wood or soft plastic cutting board protects the edge, while glass, stone and ceramic boards dull it quickly.

Balanced Handle in detail: Slice with a smooth, drawing motion instead of pressing down, which keeps the cut clean and protects the edge.

Hand-Finished Edge in detail: A honing steel or a fine stone keeps an edge going between sharpenings, and gentle strokes at the same angle work best.

Shipped From Japan in detail: Keep the knife out of the dishwasher, because heat, detergent and knocking against other items damage the edge and the handle.

Maker-Packed Knife in detail: Let the weight of the knife do the work, and keep the cutting stroke steady rather than forceful.

Benefits

A 180 mm nakiri blade for precise cutting: The blade is 180 mm long in the nakiri shape, a straight-edged vegetable knife. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of molybdenum steel chosen for its edge: The listing names molybdenum steel for the blade, a stainless-type steel that resists rust and keeps a good edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A handle fitted to the blade for balance and control: The handle is fitted to the blade so the knife sits steady in your hand through long prep work. Keep a damp cloth under the cutting board so the board stays still while you work.

An edge finished for sharp cutting from day one: The blade arrives with its edge finished by the maker, so it is ready to cut as soon as you unpack it. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.

A knife we send directly from Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. The tall, flat blade doubles as a scoop for moving chopped vegetables from board to pan.

A knife supplied in the maker's packaging: The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. Rinse the blade under running water after cutting salty or acidic food, then dry it at once.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Craft-Knife Cook: You want a fine nakiri from a Japanese blade maker, built for steady and careful work at the board. A poorly shaped blade makes precise work slow and tiring, and that is not your fault. Our nakiri gives you a 180 mm blade of molybdenum steel. The listing describes the knife in detail, and every figure here comes from it. Choose it when you work with the long, precise reach of a proper nakiri, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing presents a 180 mm nakiri of molybdenum steel. The listing gives the blade length in millimetres, so you can judge the reach of the knife at your board before you order it from us. It arrives in the maker's packaging. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

Nakiri 180 mm knife

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying. Store with the edge covered. Do not use a dishwasher.

Ingredients and Materials

Molybdenum steel: Blade material

Comparison

Quick Answer

Dry the knife with a clean cloth right after washing, since lingering water causes spots on the steel. Keep your cutting board clean and flat, because a stable board makes every cut safer and more precise. Let hot food cool a little before you cut it, since steam and heat make the handle slippery.

The 180 mm Nakiri Cook

You want a 180 mm nakiri blade for precise cutting. Use a straight up-and-down chopping motion, which makes thin slices of cabbage, cucumber and radish with little crushing. The listing.

The Molybdenum steel Cook

You want a blade of molybdenum steel chosen for its edge. A knife with a hard edge keeps cutting cleanly for longer, but it needs careful use to avoid chipping.

The Balanced Handle Cook

You want a handle fitted to the blade for balance and control. The handle is fitted to the blade so the knife sits steady in your hand through long prep.

The Hand-Finished Edge Cook

You want an edge finished for sharp cutting from day one. The blade arrives with its edge finished by the maker, so it is ready to cut as soon as.

Frequently Asked Questions

What is this knife best used for?

Store the knife with its edge covered, in a block, on a magnetic strip or with a blade guard, rather than loose in a drawer. Cut with the part of the edge that suits the food: the tip for detail, the middle for slicing, the heel for firm food. Keep the handle clean and dry, since grease and water make the grip slippery.

What size is this knife?

The blade is 180 mm long in the nakiri shape. A nakiri has a straight edge and a squared tip, so the whole edge meets the board at once for clean vegetable cuts. Use the knife for the food it was made for, and leave bones, frozen food and prying jobs to a heavier tool.

How should I care for this knife?

Wash the blade by hand with warm water soon after use and wipe it fully dry before you store it. Avoid bones, frozen food and prying, which can chip a fine edge, and keep it out of the dishwasher. When the cut softens, a whetstone restores the edge for continued daily use. Wash the knife separately from other cutlery, so the edge never knocks against hard objects.

What comes in the package?

You receive 1 knife, supplied in the maker's packaging. We ship it directly from Japan, packed carefully so it arrives safely. Clean the blade with a soft sponge, wiping from the spine toward the edge side so your hand stays clear of the edge. Keep the knife out of reach of children, and pass it to another person handle first.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Tracking is provided so you can follow your parcel from our shipping point to your door. Any item with a shelf life ships with a minimum of 6 months remaining. Your knife is packed carefully so it arrives safe and ready for your kitchen, and we are glad to help if you have questions before you order.