Sakai Takayuki - Nakiri VG10 Stainless Nashiji - 160mm

The Nakiri is a Japanese vegetable knife with a rectangular blade and a straight edge, perfect for precise slicing, dicing, and chopping. Its thin, lightweight design ensures excellent control and even cuts, making it ideal for preparing vegetables with efficiency and precision.

This Nakiri features a San Mai construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.

The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.

-DESCRIPTION-

• Shape - Nakiri

• Blade length - 160mm

• Blade Height - 45mm

• Blade Thickness - 2mm

• Weight - 164.5g

• Blade Construction - San Mai

• Cladding - Stainless Nashiji

• Steel Type - VG-10

• Rockwell Hardness - 61 HRC

• Handle - Hybrid Octagonal Ebony

• Made in - Sakai City, Osaka, Japan

• Brand - Sakai Takayuki

VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:

• Carbon: 0.95–1.05% (provides hardness and edge retention)

• Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)

• Molybdenum: 0.9–1.2% (improves toughness and wear resistance)

• Vanadium: 0.10–0.20% (increases wear resistance and edge stability)

• Manganese: 0.40–0.50% (improves hardenability)

• Silicon: 0.30% (increases strength and hardness)

• Nickel: 0.20% (enhances toughness)

This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.