SLD is a semi-stainless tool steel that holds an edge well and sharpens back to a service-ready edge with relative ease, and this 160mm nakiri from the Hatsukokoro Hikari line puts that balance to work on vegetable prep. The flat, tall profile is built for efficient push cutting straight through produce.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps reduce drag while slicing. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
What Customers Are Saying: The one reviewer on this listing had been looking for a nakiri for some time and is glad they chose this one, reporting that it flies through hard produce like carrots and sweet potatoes, holds an edge well, and sharpens easily, with fit and finish they describe as very nice.
Care Instructions: Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Kasumi with Etched Hamon
Weight: 5.6 oz (158 g)
Blade Length: 160 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps reduce drag while slicing. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
What Customers Are Saying: The one reviewer on this listing had been looking for a nakiri for some time and is glad they chose this one, reporting that it flies through hard produce like carrots and sweet potatoes, holds an edge well, and sharpens easily, with fit and finish they describe as very nice.
Care Instructions: Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.
1 review(s) 
