Nakiri kitchen knife 180 mm Dellinger® Resin Black Gold Damascus

Product detailed description

Japanese Nakiri Dellinger® Resin Black Gold Damascus vegetable knife

Professional knife for cutting (chopping) vegetables and herbs. The shape of the knife resembles a meat cleaver, but don't be fooled. With a 180 mm long blade, you can easily cut all vegetables into small cubes or strips. The height of the knife allows you to easily scoop the chopped ingredients onto the blade and transfer them to a pot or pan. You will appreciate the unbeatable qualities of this knife when cutting onions, for example. The sharpness of the blade ensures minimal loss of liquid, and your dishes will be full of juice and vitamins.

Distinctive design and functionality

The Nakiri knife is a traditional Japanese knife specialized for processing vegetables. Its typical feature is a straight blade with a rectangular shape and an angular tip, which allows maximum contact with the cutting board along the entire length of the cut. This makes cutting quick, smooth, and very precise. The straight edge is ideal for both push-cut and up-down chopping techniques without rocking the blade. The wide blade also makes it easier to transfer chopped ingredients from the cutting board and provides better control when working. Nakiri knives are usually double-edged, making them suitable for both right- and left-handed users. Thanks to its simple, clean design and high functionality, Nakiri is popular not only among professional chefs, but also among home enthusiasts who want to achieve perfect results when cutting vegetables.

Knives made of sandwich Damascus steel with layers of cuprum (copper), combining the superior functional properties of modern materials with a unique visual character. Each blade is the result of a precise technological process, where each material has a specific role.

The base of the blade is a functional core made of high-quality stainless steel 10Cr15CoMoV with a high carbon content, which ensures high hardness, blade stability, and long-lasting sharpness. The core is heat treated to a hardness of approximately 60 ±2 HRC, which allows for very sharp grinding at an angle of 9–12° per side while maintaining mechanical resistance in everyday use. Layers of stainless steel and copper (cuprum) are then controlled applied to this core, creating the characteristic Damascus structure. Unlike classic Damascus steel, the pattern is not created by folding and layering steels, but by precisely layering metals with different physical and chemical properties. Copper does not contribute to the function of the blade itself – its role is primarily visual and structural in the surface layers, where it creates typical golden lines and a unique pattern. To highlight the Damascus structure, these blades are not chemically etched, but mechanically sandblasted. A fine stream of abrasive particles selectively removes the softer layers of material and naturally reveals the internal structure of the steel. The result is a finely matt, silky-gloss surface that is not only visually attractive but also exhibits greater resistance to corrosion, wear, and mechanical damage without the use of chemicals. The sandwich construction also contributes to better stress distribution in the material. The combination of a hard core and tougher outer layers reduces the risk of microscopic cracks and increases the stability of the blade under dynamic loads during cutting.

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Ergonomic handle inspired by Japanese tradition

The traditional octagonal handle provides a secure and comfortable grip even in demanding conditions. It is made of black resin and complemented by a decorative center rivet and a bolster made of Damascus steel with an admixture of copper, which ensures a smooth transition between the blade and the handle and emphasizes the overall character of the knife.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a black paper gift box. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

Utility knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.