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Nakiri knife cm. 18 Tsubame Pakkawood line by Tamahagane

€166.00 €136.07
Availability: Out of stock
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Nakiri knife with blade length cm. 18 of the Tsubame Pakkawood Line, Tamahagane brand, is built by the Japanese company Kataoka from Niigata, Japan. The Nakiri knife is a Japanese-style vegetable knife that resembles a smaller, thinner version of a meat cleaver. Featuring a wide rectangular shape with a very sharp edge, the Nakiri knife is the best tool for cutting large vegetables such as eggplants and pumpkins. The Nakiri knife shape design and straight edge allow for great ease of cutting, without the need to swing the knife back and forth, with a single stroke through the vegetable to the table. The 18 cm San Mai blade with VG-5 core with a hardness of 61 HRC, the external part is made of SUS410 steel with Rockwell Hardness 58. There are three layers of steel that give resistance and cutting to the product. The forged blade /Tsuchime/ is engraved and its surface creates a beautiful satin effect. The elegant handle is made of stabilized pakka wood. The construction of this sheet blade is achieved by compression of the two steels. The raw material of 3 layers of total thickness 20.0mm is brought to a thinner thickness of 2.0mm to 2.9mm with repeated rolling processes. Model: Tamahagane Tsubame 3-layer steel Type: Nakiri Knife Blade length: 18cm Handle material: Brown Pakkawood Blade: SAN MAI stainless steel 3 layers of VG5 - HRC61 (inside) Delivery time: 5-7 days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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