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
- 190mm cutting edge nakiri profile
- M390 stainless San Mai core, hardened to 62 HRC
- High layer stainless Damascus cladding
- Black and white sandalwood handle with white bull horn
- Handmade Damascus Steel
What you get
- The knife
- Free engraving, added on this page, your name, a date, a few words that mean something
- Backed for life. We stand behind every knife we make, for as long as you own it.
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.
