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Okeya Ginsan Nakiri 165mm

$146.00 USD $139.00 USD

Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 310mm
Weight: 142g
Blade Height @ Heel: 42mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: Ginsan Stainless Steel
Handle Material: Octagon Walnut
HRC: ~61

 

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Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Okeya

Okeya knives are crafted by a Father and Son team in Miki City, Hyogo. The Ginsan (Silver 3, GIN3) Stainless Steel series of knives are incredible value for money, perhaps the best we offer. All stainless, with a unique Tsuchime (hammered) finish, they are hardened to HRC61 and hold a great edge without being brittle, whilst being very light and nimble. The grinds are thin behind the edge but come to have a 2mm thick spine.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Customer Reviews

Based on 2 reviews
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Koen Hogendoorn
Amazing knife. Great value

Have had this knife for two weeks now and used it quite a bit. It came sharp from the box and other then using a steel I haven't had need to sharpen it yet. It is pleasure to cut vegetables with. Very nice balance, room for a pinch grip and it being stainless is very relaxing (I have a high carbon Gyuto that needs drying contstantly)
Recommend!

D
Dave Langford
Dream prep knife

This knife absolutely slays processing veggies. It's light, comfortable, easy to handle and while the grind is impressively thin and sharp its still robust enough to stand up to things like pumpkin and sweet potato.
Ginsan being stainless also means you don't need to be paranoid about rust or stains while trying to get through a mountain of tomatoes or onions.

It's quickly become one of the most used knives in my kit.