Kato Nakiri VG-10 Nashiji Damascus 160mm (6.3")
A refined 160mm nakiri with an elegant Nashiji Damascus finish, hand-forged by master blacksmith Yoshimi Kato in Takefu Knife Village, Japan. With its balanced feel, razor-sharp edge, and traditional craftsmanship, this specialized vegetable knife is perfect for both professional chefs and dedicated home cooks. Crafted from VG-10 stainless steel, it offers excellent edge retention and corrosion resistance, while the thin grind and fine geometry provide exceptional cutting precision for all-around vegetable prep.
Kato Nakiri VG-10 Nashiji Damascus 160mm (6.3") is a standout choice for knife collectors and aficionados of superior Japanese design.
BLADE SHAPE:
This mid-sized nakiri features a straight, flat edge ideal for precise vegetable slicing, chopping, and dicing. The thin blade is ground extremely fine for maximum control and clean cuts. Its squared tip and flat profile make it perfect for cutting all kinds of vegetables with minimal effort.
STEEL:
VG-10 is a high-performance stainless steel known for its excellent edge retention, corrosion resistance, and ability to take a fine, sharp edge. It’s a favorite among Japanese knife makers for professional and home kitchens alike.
LAMINATION:
The blade features a san-mai construction with a VG-10 stainless steel core clad in layers of softer stainless steel—adding strength, beauty, and corrosion resistance. This traditional lamination technique also contributes to the blade’s durability and distinct appearance.
BLADE GEOMETRY:
Ground thin with a fine edge and slight distal taper, this geometry delivers both cutting power and precision. It handles dense ingredients with ease and glides through delicate ones effortlessly.
BLADE FINISH:
The rustic nashiji (pear-skin) gives way to a flowing damascus pattern along the cutting edge—giving the blade a beautiful interplay of rough and smooth textures. This combination of raw and polished surfaces reflects both time-honored craftsmanship and modern aesthetic sensibility.
HANDLE:
The knife is fitted with an octagonal wa-handle made from walnut wood with a buffalo horn ferrule—a traditional and elegant combination. The octagonal shape ensures a secure and comfortable grip for both left- and right-handed users. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.
BLACKSMITH:
Yoshimi Kato is a third-generation blacksmith who continues the legacy of Kato Hamono, founded by Kintaro Kato in 1928. Working out of the renowned Takefu Knife Village in Echizen, Japan, Kato-san is known for combining traditional forging techniques with modern materials to produce blades that are both beautiful and high-performing.
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Kato Nakiri VG-10 Nashiji Damascus 160mm (6.3")
A refined 160mm nakiri with an elegant Nashiji Damascus finish, hand-forged by master blacksmith Yoshimi Kato in Takefu Knife Village, Japan. With its balanced feel, razor-sharp edge, and traditional craftsmanship, this specialized vegetable knife is perfect for both professional chefs and dedicated home cooks. Crafted from VG-10 stainless steel, it offers excellent edge retention and corrosion resistance, while the thin grind and fine geometry provide exceptional cutting precision for all-around vegetable prep.
Kato Nakiri VG-10 Nashiji Damascus 160mm (6.3") is a standout choice for knife collectors and aficionados of superior Japanese design.
BLADE SHAPE:
This mid-sized nakiri features a straight, flat edge ideal for precise vegetable slicing, chopping, and dicing. The thin blade is ground extremely fine for maximum control and clean cuts. Its squared tip and flat profile make it perfect for cutting all kinds of vegetables with minimal effort.
STEEL:
VG-10 is a high-performance stainless steel known for its excellent edge retention, corrosion resistance, and ability to take a fine, sharp edge. It’s a favorite among Japanese knife makers for professional and home kitchens alike.
LAMINATION:
The blade features a san-mai construction with a VG-10 stainless steel core clad in layers of softer stainless steel—adding strength, beauty, and corrosion resistance. This traditional lamination technique also contributes to the blade’s durability and distinct appearance.
BLADE GEOMETRY:
Ground thin with a fine edge and slight distal taper, this geometry delivers both cutting power and precision. It handles dense ingredients with ease and glides through delicate ones effortlessly.
BLADE FINISH:
The rustic nashiji (pear-skin) gives way to a flowing damascus pattern along the cutting edge—giving the blade a beautiful interplay of rough and smooth textures. This combination of raw and polished surfaces reflects both time-honored craftsmanship and modern aesthetic sensibility.
HANDLE:
The knife is fitted with an octagonal wa-handle made from walnut wood with a buffalo horn ferrule—a traditional and elegant combination. The octagonal shape ensures a secure and comfortable grip for both left- and right-handed users. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.
BLACKSMITH:
Yoshimi Kato is a third-generation blacksmith who continues the legacy of Kato Hamono, founded by Kintaro Kato in 1928. Working out of the renowned Takefu Knife Village in Echizen, Japan, Kato-san is known for combining traditional forging techniques with modern materials to produce blades that are both beautiful and high-performing.
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Description
A refined 160mm nakiri with an elegant Nashiji Damascus finish, hand-forged by master blacksmith Yoshimi Kato in Takefu Knife Village, Japan. With its balanced feel, razor-sharp edge, and traditional craftsmanship, this specialized vegetable knife is perfect for both professional chefs and dedicated home cooks. Crafted from VG-10 stainless steel, it offers excellent edge retention and corrosion resistance, while the thin grind and fine geometry provide exceptional cutting precision for all-around vegetable prep.
Kato Nakiri VG-10 Nashiji Damascus 160mm (6.3") is a standout choice for knife collectors and aficionados of superior Japanese design.
BLADE SHAPE:
This mid-sized nakiri features a straight, flat edge ideal for precise vegetable slicing, chopping, and dicing. The thin blade is ground extremely fine for maximum control and clean cuts. Its squared tip and flat profile make it perfect for cutting all kinds of vegetables with minimal effort.
STEEL:
VG-10 is a high-performance stainless steel known for its excellent edge retention, corrosion resistance, and ability to take a fine, sharp edge. It’s a favorite among Japanese knife makers for professional and home kitchens alike.
LAMINATION:
The blade features a san-mai construction with a VG-10 stainless steel core clad in layers of softer stainless steel—adding strength, beauty, and corrosion resistance. This traditional lamination technique also contributes to the blade’s durability and distinct appearance.
BLADE GEOMETRY:
Ground thin with a fine edge and slight distal taper, this geometry delivers both cutting power and precision. It handles dense ingredients with ease and glides through delicate ones effortlessly.
BLADE FINISH:
The rustic nashiji (pear-skin) gives way to a flowing damascus pattern along the cutting edge—giving the blade a beautiful interplay of rough and smooth textures. This combination of raw and polished surfaces reflects both time-honored craftsmanship and modern aesthetic sensibility.
HANDLE:
The knife is fitted with an octagonal wa-handle made from walnut wood with a buffalo horn ferrule—a traditional and elegant combination. The octagonal shape ensures a secure and comfortable grip for both left- and right-handed users. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.
BLACKSMITH:
Yoshimi Kato is a third-generation blacksmith who continues the legacy of Kato Hamono, founded by Kintaro Kato in 1928. Working out of the renowned Takefu Knife Village in Echizen, Japan, Kato-san is known for combining traditional forging techniques with modern materials to produce blades that are both beautiful and high-performing.
