Overview

Meet the Tsunehisa VG-1 Nakiri (165 mm)—a vegetable-slicing powerhouse forged in Tosa, Japan. Its razor-thin VG-1 stainless core, wedged between protective stainless cladding, sails through carrots, herbs, and dense squash without hesitation. The compact 165 mm blade and comfortable brown pakka wood handle make it an easy upgrade for home cooks yet nimble enough for line-prep pros.

Need a knife that’s low-maintenance but still holds a wicked edge? VG-1 offers stainless convenience with edge retention that rivals many carbon steels, so you can focus on cooking, not baby-sitting your blade.

Common Questions

Q: Is this knife beginner-friendly? A: Absolutely. Its double-bevel edge and corrosion-resistant steel mean less upkeep and a gentler learning curve than high-carbon alternatives.

Q: Can I rock-chop with a Nakiri? A: The flat profile is designed for push or pull cuts. You’ll get the cleanest slices by lifting rather than rocking—perfect for quick, even veggie prep.

Q: How do I care for VG-1 stainless? A: Hand-wash, wipe dry, and store safely. That’s it! VG-1 shrugs off rust but still appreciates a quick dry to stay spotless.

Specifications

Core Steel: VG-1 Stainless (≈60 HRC)

Cladding Type: Stainless San-Mai

Blade Length: 165 mm

Overall Length: 290 mm

Spine Thickness (Heel): 1.8 mm (approx.)

Spine Thickness (Mid): 1.5 mm

Blade Height: 45 mm

Weight: 170 g

Handle Material: Brown Pakka Wood (Western)

Hardness (HRC): 59–61