A knife crafted to honour tradition while embracing innovation.
The Shun Kagerou Nakiri 16.5cm embodies the artistry of Japanese blade-making combined with KAI’s most advanced Composite Blade Technology. Designed as a specialist vegetable knife, it excels at precise push cuts, giving you clean, effortless slices every time. The wide, flat blade and blunt tip provide both control and safety, making it ideal for mincing, dicing, and preparing a wide range of vegetables.
The blade’s unique two-tone finish evokes the shimmering heat haze from which Kagerou takes its name. A mirror-polished upper section flows seamlessly into finely patterned Damascus steel, creating a striking aesthetic that is as captivating as it is functional. With a dual-core construction of flexible VG 2 steel and ultra-hard VG 10 steel, this Nakiri offers both strength and durability, maintaining exceptional sharpness with long-lasting edge retention.
Completing the design, the grey-marbled PakkaWood handle delivers balance, comfort, and moisture resistance. Finished with a seamless bolster and forged end cap, it ensures stability during extended prep. Presented in a premium gift box, this Nakiri is not only a professional tool but also a collector’s piece to treasure.
Features:
- Traditional Japanese Nakiri, ideal for vegetables and herbs
- Dual-core blade construction: VG 2 and VG 10 steel with 70-layer Damascus cladding
- Distinctive two-tone design with mirror-polished finish and Damascus patterning
- Hand-sharpened 16° double-bevel edge for precision cutting
- Blade length: 16.5cm
- Hardness: 61 HRC for superior sharpness and edge retention
- Symmetrical grey-marbled PakkaWood handle with resin treatment for durability and moisture resistance
- Seamless bolster and forged end cap for balance and control
- Supplied in a beautifully presented gift box
- Handcrafted in Japan
This is a knife that blends performance, elegance, and artistry, elevating every cut into an experience.
| Material: |
Stainless Steel
|
| Size: |
16.5cm
|
Care and Use for Shun Kagerou Knives
- Always wash knives by hand with mild detergent and warm water. Avoid the dishwasher, which can damage the blade and handle.
- Dry immediately. Wipe dry with a soft cloth to prevent water spots or corrosion.
- Use wooden, bamboo, or plastic cutting boards. Avoid glass, stone, or metal surfaces to preserve the edge.
- Store in a knife block, magnetic strip, or protective sheath to avoid damage to the blade and ensure safety.
- Maintain the 16° double-bevel edge using a whetstone. Honing with a ceramic rod can be done between sharpenings.
- Use knives only for their intended purpose—cutting food. Avoid twisting, prying, or using the blade on frozen foods, bones, or hard surfaces.
- The PakkaWood handle is durable and moisture-resistant, but prolonged soaking should be avoided.
By following these guidelines, your Shun Kagerou knives will maintain exceptional sharpness, performance, and beauty for years to come.
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