Nakiri Vegetable Knife, VG10 Damascus Steel
Nakiri Vegetable Knife, VG10 Damascus Steel
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Nakiri Vegetable Knife, VG10 Damascus Steel
Built for straight, clean cuts through every vegetable
A Nakiri's flat, rectangular blade is built for a straight push cut rather than the rocking motion of a standard chef knife, which means it goes through onions, carrots and leafy greens in one clean pass instead of several. The core is VG10 steel, wrapped in 67 layers of Damascus cladding, hardened to 60 to 62 HRC, harder and longer edge holding than the stainless steel used in most kitchen knives.
The blade is sharpened to an 8° edge, noticeably sharper than the 20 to 25° angle on most Western knives, so it needs less downward pressure to get through dense vegetables. Full tang construction runs the blade through the entire epoxy resin stabilized wood handle, keeping the balance in your hand rather than up near the bolster.
Why cooks choose this knife
- VG10 steel core with 67 layer Damascus cladding, hardened to 60 to 62 HRC
- 8° edge angle cuts vegetables cleanly with minimal downward pressure
- Flat blade profile built for straight push cuts, not rocking
- Full tang build for balance through long prep sessions
- Available in Black, White, Red or Blue handle finishes
What's included
- Nakiri Vegetable Knife (choice of Black, White, Red or Blue handle)
Specifications
| Spec | Detail |
|---|---|
| Blade core | VG10 steel |
| Cladding | 67 layer Damascus steel |
| Hardness | 60 to 62 HRC |
| Edge angle | 8° per side |
| Handle material | Epoxy resin stabilized wood |
| Construction | Full tang |
| Handle colours | Black, White, Red, Blue |
Frequently asked questions
➤ What is a Nakiri actually best for?
Vegetable prep specifically. The flat blade is built for a straight up and down push cut, so it's the knife to reach for when you're dicing, slicing or julienning rather than breaking down meat.
➤ What makes this steel different from a standard kitchen knife?
A VG10 steel core gives the edge its hardness and holding power, and it's wrapped in 67 layers of Damascus steel for added strength and corrosion resistance. Hardened to 60 to 62 HRC, it holds an edge considerably longer than the softer steel used in most everyday knives.
➤ Why does an 8° edge angle matter?
Most Western knives sit at 20 to 25°. An 8° edge is noticeably sharper, so it takes less downward pressure and less effort to get a clean cut through dense vegetables.
➤ Is the handle actually wood?
Yes, epoxy resin stabilized wood, built full tang so the blade runs the entire length of the handle for balance and control.
➤ What colours does this come in?
Black, White, Red and Blue handle finishes. The blade, steel and construction are identical across all four, it's a finish choice, not a quality difference.
➤ Is this dishwasher safe?
Hand wash and dry immediately after use, to protect both the edge and the handle finish.
➤ Is this a good gift?
A distinctive, colour matched chef knife makes for an easy gift, particularly for anyone who already cooks often and would notice the difference in a sharper blade.
➤ What if it's not the right fit for me?
Backed by a 30-day return window, no questions asked.
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Return Policy
Return Policy
Please inspect your order upon arrival. If your item arrives damaged, defective, incorrect, or does not meet your expectations due to a manufacturing issue, contact us at support@rationalsteel.com within 30 days of delivery, and we'll be happy to assist you.
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