Nakiri Knife 180 mm Dellinger Diamond – 49 Layers ZDP-189 DLC

Nakiri with a 180 mm blade is a traditional Japanese kitchen knife designed primarily for precise preparation of vegetables, fruit and herbs. Its characteristic wide, almost rectangular blade with a straight cutting edge allows accurate cutting into thin slices, fine julienne strips, small cubes and quick chopping of vegetables.

At the heart of the 49-layer Damascus blade is ZDP-189 powder steel, valued for its ability to form an exceptionally fine cutting edge and retain cutting performance for a long time. Vacuum heat treatment followed by deep freezing helps harness the potential of this technically demanding steel.

The knife's distinctive character is emphasised by its dark DLC coating and Japanese Wa handle made from ebony wood. Its octagonal profile provides a secure sense of the knife's orientation in the hand, while the multilayer black-and-gold lacquered finish inspired by traditional Japanese Urushi creates a unique decorative pattern and helps protect the wood surface.

The knife comes in an elegant acacia wood gift box, making it a valuable gift for a professional chef, an enthusiastic home cook or a collector of exceptional Japanese knives.

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Nakiri 180 mm – Precision, Control and Exceptional Character

What Is a Nakiri Knife?

Nakiri is a traditional Japanese kitchen knife designed primarily for cutting vegetables. Its name is commonly associated with vegetable cutting, and the characteristic shape of its blade excels at this task.

Unlike versatile Gyuto or Santoku knives, a Nakiri generally features a wide, almost rectangular blade with a relatively straight cutting edge. This shape allows the blade to move smoothly down towards the cutting board and precisely separate individual slices.

The 180 mm length provides enough space to prepare larger vegetables such as cabbage, aubergines, courgettes, carrots and various root vegetables. The wide blade also makes it easier to transfer chopped ingredients into a pot, pan or prepared container.

A Nakiri is not a cleaver designed for bones. Although its appearance may resemble a small kitchen cleaver, its cutting-edge construction is intended for delicate and precise slicing rather than heavy chopping of hard materials.

What Can You Use the Nakiri 180 mm For?

Wide Blade and Straight Cutting Edge – The Foundation of Precision Cutting

The most distinctive feature of a Nakiri knife is its wide, almost rectangular blade. Compared with a conventional European chef's knife, it generally has a straighter cutting-edge profile, particularly suitable for downward cutting motions.

With this technique, the chef guides the blade down towards the cutting board in a controlled movement. The straighter edge helps separate individual slices, strips or cubes evenly and reduces the risk of leaving parts of the vegetables incompletely cut.

The wide blade also provides good visual control of the cutting direction. It can help maintain consistent slice thickness and, when used with the correct technique, allows quick and efficient preparation of larger quantities of vegetables.

The more rounded upper front corner of the blade is a typical feature of many Nakiri knives. This shape is not designed for detailed work with a sharp point, as offered by knives such as Bunka or Gyuto.

Why Choose a Nakiri with a 180 mm Blade?

The 180 mm blade length is a practical choice for cooks who regularly prepare vegetable dishes, salads, side dishes, Asian cuisine or larger quantities of fresh ingredients.

Compared with shorter versions, the 180 mm blade offers a larger working surface and a longer continuous cutting edge. This is particularly useful when cutting bulky vegetables such as cabbage, aubergines or large courgettes.

Another advantage is the sufficiently wide blade surface, which allows chopped ingredients to be transferred conveniently. When transferring ingredients, use the side of the blade rather than its sharp cutting edge.

The Nakiri 180 mm is suitable as a specialised addition to a versatile Gyuto or Santoku chef's knife. It is particularly appreciated by anyone who frequently prepares vegetables and wants maximum control over each cut.

49-Layer Damascus Blade with a ZDP-189 Core

The blade features a 49-layer Damascus construction, with a cutting core made from ZDP-189 powder steel at its centre. This central layer forms the actual cutting edge and determines its main cutting properties. The surrounding layers complete the construction and create the distinctive Damascus pattern.

ZDP-189 is an advanced powder steel with a high carbon and chromium content. Its main advantage is the ability to form a very fine cutting edge with long-lasting performance.

For a Nakiri knife, a high-quality cutting edge is particularly important when precisely cutting vegetables into thin slices and fine strips. A properly sharpened blade allows clean cuts without unnecessary pressure, which is useful when preparing tomatoes, peppers, onions or herbs.

However, the full potential of this steel can only be achieved through proper heat treatment, precise grinding and careful use.

Vacuum Heat Treatment and Deep Freezing

The blade undergoes vacuum heat treatment. A controlled environment with limited oxygen exposure helps protect the steel surface during the process and allows more precise control over the individual heating and cooling stages.

This is followed by a process known as deep freeze. This additional low-temperature treatment helps stabilise the resulting steel structure after hardening and supports consistent blade properties.

The combination of ZDP-189 powder steel, vacuum heat treatment and deep freezing provides a quality foundation for long-lasting edge retention. The knife's final performance is also influenced by blade geometry, sharpening method and correct cutting technique.

DLC – A Dark, Durable Blade Coating

The blade features a DLC – Diamond-Like Carbon coating. This is a thin carbon-based surface layer characterised by high hardness, low friction and increased resistance to normal surface wear.

DLC gives the knife its characteristic dark appearance and accentuates the textured pattern of the Damascus steel. It also creates a striking contrast between the wide Nakiri blade and the black-and-gold handle.

The coating helps protect the coated part of the blade but does not replace regular care. Even with a DLC-coated knife, hand washing, thorough drying and safe storage remain important.

Octagonal Japanese Wa Handle

The handle is designed in the traditional Japanese Wa style. This term describes a lightweight fitted handle that contributes to good knife control and allows the chef to sense the blade's movement accurately.

The eight-sided, or octagonal, cross-section creates flat surfaces and clearly defined edges that help position the fingers. This reduces the tendency of the handle to rotate in the palm during use and allows natural control over the cutting edge's orientation.

The symmetrical octagonal profile is suitable for both right-handed and left-handed users. Its shape supports both a traditional handle grip and a chef's pinch grip near the heel of the blade.

When using a Nakiri knife, a secure grip is particularly important for repeated vertical cuts and precise vegetable preparation. The ergonomic handle shape helps maintain natural control over the blade's position.

Ebony Wood with Black-and-Gold Lacquered Decoration

The handle is made from dark ebony wood. Part of the handle features a special multilayer Japanese-style lacquered finish in black-and-gold to copper tones, creating an irregular pattern that varies slightly from one piece to another.

The decorative finish blends seamlessly into the deep black of the ebony, visually connecting the handle with the blade's dark DLC coating. The lacquered layer also helps limit direct exposure of the wood surface to moisture and dirt.

The design draws inspiration from Urushi – the traditional Japanese art of lacquering, whose history stretches back thousands of years. Layered lacquer, deep black shades and decorative gold tones recall craft techniques such as maki-e. This knife features a lacquered finish inspired by Urushi aesthetics; the manufacturer has not confirmed the use of genuine natural Urushi lacquer.

Learn more about the history, production and beauty of this traditional technique in our article Urushi: Japanese Lacquer Where Nature, Time and Craftsmanship Meet.

Technical Specifications

Acacia Wood Gift Box

The knife comes in an elegant acacia wood box. The natural grain of the acacia complements the dark blade and decorative ebony handle, highlighting the exclusive character of the entire design.

Thanks to its wooden packaging, the knife is ready to give as a birthday, anniversary, Christmas or other special-occasion gift. It is a suitable choice for lovers of quality cooking, experienced chefs and collectors of exceptional kitchen knives.

Proper Care for the Blade and Lacquered Handle

A premium kitchen knife with a ZDP-189 core requires careful handling. Proper care helps maintain the long life of the cutting edge, the appearance of the DLC coating and the beauty of the lacquered ebony handle.

• Wash the knife by hand only, using a soft sponge and dishwashing liquid.
• Dry the blade and handle thoroughly immediately after washing.
• Do not put the knife in the dishwasher or leave it in the sink.
• Do not soak the lacquered handle in water for extended periods.
• Do not use steel wool or abrasive products on the blade or handle.
• Use a wooden or high-quality synthetic cutting board.
• Avoid glass, ceramic, stone and metal work surfaces.
• Use quality water stones or professional sharpening services.
• When storing the knife, protect the cutting edge from contact with other metal objects.

Frequently Asked Questions – Nakiri 180 mm