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A nakiri is the bench workhorse. Tall, flat and built for clean push cuts straight down through veg, herbs and anything else you put under it. This one is a cut above.
At its heart is an M390 core, one of the finest cutting steels made. It holds an edge for an absurdly long time and shrugs off rust and moisture, so it earns its keep on a busy bench and stays sharp long after lesser knives have gone dull.
That core is wrapped in high layer stainless Damascus cladding, hundreds of layers folded into flowing waves that catch the light differently from every angle. No two patterns are ever the same. San Mai construction means the hard cutting core does the work while the softer outer layers take the knocks, the same principle behind a traditional Japanese blade.
The handle is a stunner. Black and white sandalwood paired with white bull horn, hand shaped to sit balanced and natural in the hand. It is the kind of detail you notice every time you pick it up.
The build
What you get
Look after it A knife this good deserves looking after. For our high end Damascus kitchen knives we recommend pairing it with our knife wax and a leather carry case. The wax keeps the Damascus pattern crisp and protects the finish, and the leather case keeps the edge safe whether it lives in a drawer or travels with you. A few minutes of care and a knife like this will outlast all of us.
This is a one off. When it's gone, it's gone.
Keeping Your Edge
A quick strop before each use keeps your blade at its best. For a full sharpen, use a whetstone at the factory angle or send it back to us for free resharpening under the Iron Gate Lifetime Guarantee.
General Care
Wipe the blade dry after use. Apply mineral oil or handle wax to the handle every few months. Store in the included Kydex sheath.
A nakiri is the bench workhorse. Tall, flat and built for clean push cuts straight down through veg, herbs and anything else you put under it. This one is a cut above.
At its heart is an M390 core, one of the finest cutting steels made. It holds an edge for an absurdly long time and shrugs off rust and moisture, so it earns its keep on a busy bench and stays sharp long after lesser knives have gone dull.
That core is wrapped in high layer stainless Damascus cladding, hundreds of layers folded into flowing waves that catch the light differently from every angle. No two patterns are ever the same. San Mai construction means the hard cutting core does the work while the softer outer layers take the knocks, the same principle behind a traditional Japanese blade.
The handle is a stunner. Black and white sandalwood paired with white bull horn, hand shaped to sit balanced and natural in the hand. It is the kind of detail you notice every time you pick it up.
The build
What you get
Look after it A knife this good deserves looking after. For our high end Damascus kitchen knives we recommend pairing it with our knife wax and a leather carry case. The wax keeps the Damascus pattern crisp and protects the finish, and the leather case keeps the edge safe whether it lives in a drawer or travels with you. A few minutes of care and a knife like this will outlast all of us.
This is a one off. When it's gone, it's gone.
A nakiri is the bench workhorse. Tall, flat and built for clean push cuts straight down through veg, herbs and anything else you put under it. This one is a cut above.
At its heart is an M390 core, one of the finest cutting steels made. It holds an edge for an absurdly long time and shrugs off rust and moisture, so it earns its keep on a busy bench and stays sharp long after lesser knives have gone dull.
That core is wrapped in high layer stainless Damascus cladding, hundreds of layers folded into flowing waves that catch the light differently from every angle. No two patterns are ever the same. San Mai construction means the hard cutting core does the work while the softer outer layers take the knocks, the same principle behind a traditional Japanese blade.
The handle is a stunner. Black and white sandalwood paired with white bull horn, hand shaped to sit balanced and natural in the hand. It is the kind of detail you notice every time you pick it up.
The build
What you get
Look after it A knife this good deserves looking after. For our high end Damascus kitchen knives we recommend pairing it with our knife wax and a leather carry case. The wax keeps the Damascus pattern crisp and protects the finish, and the leather case keeps the edge safe whether it lives in a drawer or travels with you. A few minutes of care and a knife like this will outlast all of us.
This is a one off. When it's gone, it's gone.
From a small workshop on the NSW coast
Every Iron Gate knife is built in our workshop in Anna Bay, NSW the same town it's been for years. We're a small team. We make a small number of knives each week. We do it properly.
The handles are real materials deer antler, abalone shell, blackwood, paua. The sheaths are kydex, fitted to the blade. The lifetime backing is real too.
- Andrew Founder · Iron Gate Knives
Anna Bay is where the bush meets the ocean, and that balance defines how we work. Our knives are made by hand in a small coastal workshop, shaped slowly with patience and respect for the materials. Just honest tools built by those who hunt and fish.
Verified Customers. Honest Feedback.
Our standard build time is 5–7 business days. Custom orders may take longer depending on complexity.
Engraving changes can be made within 24 hours of placing your order. Please contact us immediately if you need to make a change.
Our leather cases are handcrafted from full-grain leather in a rich dark brown finish. Each case is unique with natural grain variations.
There is no minimum order for standard items. Bulk and corporate orders have a minimum of 10 units.
Our lifetime warranty covers all manufacturing defects and material failures. It does not cover accidental damage or normal wear and tear.
Reserved for our most considered work. Choose your steel, handle material, blade shape and finish. We’ll build it by hand in Anna Bay.
