If vegetables make up most of your cutting, the Sentan Semi-Stainless Nashiji Nakiri 165mm with green ferrule will make that work faster and more enjoyable. The name Sentan, a coined word meaning forged a thousand times, speaks to the repetition and care that go into a good blade. The cutting core is a Japanese tool steel built on high carbon and high chromium, the same family of steel trusted for industrial dies and punches. The chromium carbides it forms give the edge real staying power, molybdenum and vanadium add toughness, and the high chromium content makes it semi-stainless and much easier to live with than carbon steel.
The nakiri (vegetable knife) uses a flat edge and a tall, squared blade, so every push cut goes all the way through. This one has a 165 mm blade and a 47 mm height, plenty of room to scoop diced onions straight into the pan. The thin grind moves through cabbage, squash, and celery root without wedging. San mai construction wraps the core in stainless cladding with a nashiji (pear skin) finish, with the core exposed along the edge. The olive wood handle and green acrylic ferrule are comfortable and durable, and the spine and choil are polished.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. The core steel is semi-stainless and may develop a light patina over time, which is normal and does not affect performance.
What Customers Are Saying: The one review so far comes from a cook in a hospital kitchen who says this nakiri has made heavy daily prep noticeably easier. Their chef and coworkers who tried it were impressed enough to want one of their own.
The nakiri (vegetable knife) uses a flat edge and a tall, squared blade, so every push cut goes all the way through. This one has a 165 mm blade and a 47 mm height, plenty of room to scoop diced onions straight into the pan. The thin grind moves through cabbage, squash, and celery root without wedging. San mai construction wraps the core in stainless cladding with a nashiji (pear skin) finish, with the core exposed along the edge. The olive wood handle and green acrylic ferrule are comfortable and durable, and the spine and choil are polished.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. The core steel is semi-stainless and may develop a light patina over time, which is normal and does not affect performance.
What Customers Are Saying: The one review so far comes from a cook in a hospital kitchen who says this nakiri has made heavy daily prep noticeably easier. Their chef and coworkers who tried it were impressed enough to want one of their own.
- Brand: Sentan
- Construction: San Mai
- Edge Steel: Japanese High-Carbon, High-Chromium Semi-Stainless Tool Steel
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- Handle: Olive Wood
- Ferrule: Green Acrylic
- Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
- Weight: 5.3 oz (150 g)
- Blade Length: 165 mm
- Total Length: 309 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
- Edge Steel Hardness: HRC 61
- Edge Grind: 50/50
- Spine and Choil: Polished
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great Price and amzing knife, April 23, 2026Posted By: matthew vega
The look and the feel of this knife has been amazing. I work in a hospital kitchen with many prep tasks. With this knife the prep work has been a breeze. My chef and co-workers have tried and fell in love with my knife. Overall I am completely satisfied.
The look and the feel of this knife has been amazing. I work in a hospital kitchen with many prep tasks. With this knife the prep work has been a breeze. My chef and co-workers have tried and fell in love with my knife. Overall I am completely satisfied.
