Nakiri Knife 180 mm - Suncraft - SENZO CLAD
Code: AS-09Product detailed description
SUNCRAFT SENZO CLAD Nakiri 180 mm
Japanese vegetable knife with a tall blade made from three-layer AUS-10 steel. Ideal for fast cutting, chopping herbs and preparing vegetables into cubes, strips and thin slices.
SUNCRAFT SENZO CLAD Nakiri 180 mm is a specialised Japanese vegetable knife. Its tall blade and long, almost straight cutting section allow a clean cut to be guided all the way to the cutting board and larger quantities of vegetables to be processed quickly and evenly.
The Nakiri is suitable for onions, carrots, cabbage, kale, peppers, mushrooms, potatoes, fruit and fresh herbs. After cutting, the tall blade can also be used to transfer prepared ingredients conveniently into a pot, pan or bowl.
The blade is made from three-layer stainless steel with an AUS-10 cutting core hardened to approximately 58 ± 1 HRC. The traditional Nakiri shape is complemented by a Western-style handle made from brown Pakka wood and secured with three rivets.
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Why choose a Nakiri knife?
Vegetable specialist
The blade shape is designed for fast vegetable preparation. The knife easily produces fine strips, regular cubes and even slices.
Long and almost straight cutting section
With the correct motion, the edge contacts the cutting board along much of its length. Vegetables therefore do not remain connected by uncut fibres.
Tall blade
It provides room for guiding the fingers, supports a safe grip on the ingredient and makes transferring chopped food easier.
Practical AUS-10 steel
AUS-10 stainless steel offers good edge retention, toughness and easier sharpening at home than considerably harder powder steels.
Which ingredients is the Nakiri suitable for?
| Ingredient or task | Use of the knife |
|---|---|
| Onions, carrots and root vegetables | Cubes, julienne strips, rounds and thin slices. |
| Cabbage and leafy vegetables | Fast cutting into thin strips. |
| Mushrooms, courgettes and peppers | Precise portions without unnecessary crushing. |
| Herbs | Clean chopping with less damage to delicate leaves. |
| Fruit | Portioning apples, pears, melon and other fruit without hard stones. |
A Nakiri is not a bone cleaver
Although its shape resembles a small cleaver, its fine edge is not intended for bones, joints, hard stones or frozen food. Do not use the blade for prying and do not twist it in hard ingredients.
Three-layer blade with an AUS-10 core
The SUNCRAFT SENZO CLAD range uses a three-layer construction. The cutting core made from Japanese AUS-10 stainless steel is enclosed between two outer steel layers that support the toughness of the entire blade.
A hardness of approximately 58 ± 1 HRC represents a practical balance between edge retention and durability in everyday use. AUS-10 contains vanadium, which contributes to wear resistance and the formation of a finer edge structure.
A subtle wavy line can be seen near the lower section of the blade, created by the transition between the individual layers. It is not a printed decoration but a natural feature of the layered construction.
Western-style Pakka wood handle
The classic Western-style handle is made from brown Pakka wood and secured with three rivets. Pakka wood is produced by bonding layers of wood with resin, making it more dimensionally stable and practical for kitchen use than untreated natural wood.
The stainless-steel bolster creates a smooth transition between the blade and handle. The handle shape will feel familiar to users of European chef’s knives and provides a secure grip during longer cutting sessions.
Technical specifications
| Parameter | Value |
|---|---|
| Brand | SUNCRAFT |
| Product range | SENZO CLAD |
| Knife type | Nakiri – vegetable knife |
| Edge length | 180 mm |
| Overall length | 310 mm |
| Handle length | 110 mm |
| Weight | 189 g |
| Blade construction | Three-layer |
| Core material | AUS-10 stainless steel |
| Hardness | 58 ± 1 HRC |
| Handle | Brown Pakka wood, three rivets |
| Handle type | Western |
| Country of manufacture | Japan |
| Product code | AS-09 |
| EAN | 4971884937712 |
How to cut correctly with a Nakiri knife
A Nakiri is most effective when used with an up-and-down chopping motion or a short forward push cut. Unlike a strongly curved chef’s knife, it is not primarily intended for deep rocking cuts.
- Hold the ingredient securely using a claw grip.
- Guide the blade smoothly downwards or slightly forwards.
- Do not strike the cutting board with excessive force.
- Lift chopped ingredients with the flat of the blade.
- When gathering food, use the spine rather than the edge of the knife.
The correct cutting board extends edge life
Use a wooden, high-quality plastic or synthetic rubber cutting board. Glass, stone and ceramic are too hard and quickly dull the edge. You can find a suitable surface in the cutting boards category.
Washing and storing the knife
- Washing: hand wash only in lukewarm water using a soft sponge.
- Drying: dry the blade and handle immediately after washing.
- Dishwasher: high temperatures, chemicals and impacts may damage the edge and Pakka wood.
- Storage: use a knife block, magnetic holder or separate blade guard.
- Safety: do not leave the knife loose in a drawer or hidden in the sink.
To protect the knife, we recommend a sheath or protective edge guard.
Sharpening and edge maintenance
To properly restore sharpness, we recommend high-quality water sharpening stones. A grit of approximately JIS #1000 is suitable for a normally dulled kitchen knife and can be complemented with a finer stone for finishing the edge.
Use moderate pressure when sharpening and maintain a consistent angle along the entire length of the edge. When you are unsure of the technique, entrust the knife to a professional sharpener.
Learn to sharpen your own knives
You can practise the correct use of water stones during the Dellinger knife-sharpening course.
Need advice?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00. We will help you choose a knife, cutting board, edge protection and suitable sharpening stone.
Frequently asked questions
What is a Nakiri knife intended for?
A Nakiri is primarily intended for cutting vegetables, fruit and herbs into slices, strips or regular cubes.
Is a Nakiri a universal kitchen knife?
It is primarily a vegetable specialist. A Santoku or Gyuto is more suitable for broader use, including regular portioning of meat and fish.
Can a Nakiri cut meat?
It can cut soft boneless meat, but its main strength is vegetable preparation. It must not be used on bones or joints.
Is a Nakiri the same as a cleaver?
No. Only the rectangular shape is similar. A Nakiri has a finer edge intended for cutting vegetables, not chopping bones.
What is AUS-10 steel like?
AUS-10 is a Japanese stainless knife steel offering a good combination of cutting performance, toughness, corrosion resistance and easy sharpening.
Why does a Nakiri have such a tall blade?
The tall blade provides room for guiding the fingers and makes it easy to scoop up and transfer chopped ingredients.
Can the knife be washed in a dishwasher?
No. Wash the knife by hand only and dry it immediately. A dishwasher may damage the edge, blade surface and handle.
How should a Nakiri knife be sharpened?
We recommend a high-quality water sharpening stone, a consistent angle and moderate pressure. A grit of around JIS #1000 is suitable for routine edge restoration.
Additional parameters
| Category: | Clad AUS-10 steel |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.189 kg |
| EAN: | 4971884937712 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Nakiri - na zeleninu |
| série: | Suncraft - SENZO CLAD |
| production: | Japan |
Suncraft Co., Ltd. is a Japanese company founded in 1948 in Seki City, Gifu Prefecture. Seki is famous for its more than 800 years of tradition in sword and knife making. The area is often referred to as the "City of Blades" due to its rich history in metal fabrication and steel craftsmanship.
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Specialisations and products
Suncraft specialises in the manufacture of high quality kitchen knives and kitchen utensils. It combines traditional Japanese craftsmanship techniques with modern manufacturing processes and technologies. Their product range includes:
- Traditional Japanese Knives: Types such as Santoku, Nakiri, Gyuto and others which are designed for specific culinary purposes.
- Western style knives: They also offer knives inspired by western designs such as chef knives, bread knives and utility knives.
- Kitchen utensils: In addition to knives, they also produce other tools such as scrapers, graters, scissors and other accessories.
Quality and materials
Suncraft places great emphasis on choosing quality materials. They use high carbon stainless steel, which ensures a sharp and durable blade. Some of their products also use Damascene steel, which is known for its strength and unique pattern on the blade.
The knife handles are designed for a comfortable and secure grip. Handle materials vary from traditional wood to modern synthetic materials that are resistant to moisture and wear.
Design and innovation
The company works with professional chefs and designers to develop products that meet the needs of the modern kitchen. They strive to innovate in ergonomics, functionality and aesthetics. Some of their knife lines combine traditional Japanese elements with minimalist modern design.
Global presence
Suncraft exports its products to many countries around the world. They have earned a reputation for reliability, quality and exceptional craftsmanship. Their knives are popular among professional chefs and home cooks who appreciate precision and performance.