Etsu Village Wide Nakiri Damascus 165mm (6.5")
Masutani Wide Nakiri Damascus Black is a precisely balanced Japanese vegetable knife with a thin 1.7 mm damascus blade for effortless, clean chopping. Expertly honed for long-lasting sharpness, it combines durability with excellent control. The black Western-style handle ensures a secure grip, making it ideal for home cooks and professionals alike.
Suitable for everyone who chops a lot of vegetables, either at home, in a cooking school, or at work. Perfect as a first Japanese knife or a thoughtful gift.
BLADE SHAPE:
Nakiri knives are crafted specifically for vegetable prep. With their thin yet wide blades, they glide effortlessly through all kinds of vegetables, making slicing, dicing, and chopping faster, cleaner, and more precise. The wider blade also allows you to transfer chopped vegetables from board to pan with ease, making it a must-have tool for anyone who cooks veggies regularly.
STEEL:
The core of this Nakiri is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, Hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers satisfying edge retention and is easy to resharpen.
LAMINATION:
The core layer consisting of VG-1 steel was sandwiched between 5 layers of softer, steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade sports a beautiful 6-layer Damascus finish.
HANDLE:
This Nakiri was fitted a yo-style, Western-type handle made of pakka wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with Wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.
ABOUT THE BLACKSMITH:
Born in 1944 in Echizen, Japan, Kunio Masutani began his knifemaking journey under his father's guidance and launched his own forge at the age of 30. He insists on only making three blade shapes: gyuto, santoku, and nakiri, with a maximum length of 180mm (7.1”).
Knives from Masutani-san offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives.
Original: $204.99
-65%$204.99
$71.75More Images
Etsu Village Wide Nakiri Damascus 165mm (6.5")
Masutani Wide Nakiri Damascus Black is a precisely balanced Japanese vegetable knife with a thin 1.7 mm damascus blade for effortless, clean chopping. Expertly honed for long-lasting sharpness, it combines durability with excellent control. The black Western-style handle ensures a secure grip, making it ideal for home cooks and professionals alike.
Suitable for everyone who chops a lot of vegetables, either at home, in a cooking school, or at work. Perfect as a first Japanese knife or a thoughtful gift.
BLADE SHAPE:
Nakiri knives are crafted specifically for vegetable prep. With their thin yet wide blades, they glide effortlessly through all kinds of vegetables, making slicing, dicing, and chopping faster, cleaner, and more precise. The wider blade also allows you to transfer chopped vegetables from board to pan with ease, making it a must-have tool for anyone who cooks veggies regularly.
STEEL:
The core of this Nakiri is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, Hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers satisfying edge retention and is easy to resharpen.
LAMINATION:
The core layer consisting of VG-1 steel was sandwiched between 5 layers of softer, steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade sports a beautiful 6-layer Damascus finish.
HANDLE:
This Nakiri was fitted a yo-style, Western-type handle made of pakka wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with Wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.
ABOUT THE BLACKSMITH:
Born in 1944 in Echizen, Japan, Kunio Masutani began his knifemaking journey under his father's guidance and launched his own forge at the age of 30. He insists on only making three blade shapes: gyuto, santoku, and nakiri, with a maximum length of 180mm (7.1”).
Knives from Masutani-san offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives.
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Description
Masutani Wide Nakiri Damascus Black is a precisely balanced Japanese vegetable knife with a thin 1.7 mm damascus blade for effortless, clean chopping. Expertly honed for long-lasting sharpness, it combines durability with excellent control. The black Western-style handle ensures a secure grip, making it ideal for home cooks and professionals alike.
Suitable for everyone who chops a lot of vegetables, either at home, in a cooking school, or at work. Perfect as a first Japanese knife or a thoughtful gift.
BLADE SHAPE:
Nakiri knives are crafted specifically for vegetable prep. With their thin yet wide blades, they glide effortlessly through all kinds of vegetables, making slicing, dicing, and chopping faster, cleaner, and more precise. The wider blade also allows you to transfer chopped vegetables from board to pan with ease, making it a must-have tool for anyone who cooks veggies regularly.
STEEL:
The core of this Nakiri is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, Hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers satisfying edge retention and is easy to resharpen.
LAMINATION:
The core layer consisting of VG-1 steel was sandwiched between 5 layers of softer, steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade sports a beautiful 6-layer Damascus finish.
HANDLE:
This Nakiri was fitted a yo-style, Western-type handle made of pakka wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with Wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.
ABOUT THE BLACKSMITH:
Born in 1944 in Echizen, Japan, Kunio Masutani began his knifemaking journey under his father's guidance and launched his own forge at the age of 30. He insists on only making three blade shapes: gyuto, santoku, and nakiri, with a maximum length of 180mm (7.1”).
Knives from Masutani-san offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives.
