Tsunehisa AUS-8 Nakiri Tsuchime 165mm (6.5″)

Nakiri – Japanese knife made to serve one purpose – cutting veggies! Nakiri knives are known to have thin and wide blades so they can easily slice through all kinds of vegetables. This Nakiri is no different. Suitable for everyone who chops a lot of vegetables, either at home, cooking school, or at work.

Due to the choice of materials and precise final treatment of the blade, the knife is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

BLADE SHAPE:
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!

STEEL:
The heart of this knife is made of Aichi’s AUS-8 stainless steel, which was hardened to around 60 HRC. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. 

LAMINATION:
The blade consists of 3 layers of steel – the harder steel AUS-8 (60 HRC) and two layers of softer stainless steel are forged welded together in what is known a san-mai construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The top part of the blade features a beautiful tsuchime pattern. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as an additional protection of the core steel.

HANDLE:
This knife was fitted a yo-style, Western-type handle made of pakka wood, and features a stainless bolster. The handle will fit well in your hands for both the hammer and pinch grip.

ABOUT THE BLACKSMITH:
Tsunehisa knives combine high-quality blades from Japan’s prestigious knife centers, including Tosa, Seki, and Sakai. Each region is known for its unique steels and manufacturing techniques: Tosa for Ginsanko and Aus-8 steels, Seki for V-Gold series blades, and Sakai for single-beveled Honyaki knives. The name Tsunehisa means “Permanence” and signifies the company’s dedication to providing knives that are designed for durability. Each knife undergoes a thorough inspection to ensure the highest quality standards. The company aims to deliver knives that are worthy of a permanent place in any home.