• Shizu Hamono GEN Nakiri 170mm from Shizu Hamono
  • Shizu Hamono GEN Nakiri 170mm from Shizu Hamono
  • Shizu Hamono GEN Nakiri 170mm from Shizu Hamono
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Shizu Hamono GEN Nakiri 170mm

Shizu Hamono GEN Nakiri 170mm

$220.00 CAD
$220.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
A great, accessible knifeline for those who want a slightly more unique looking knife. The beautiful layers of damascus are complimented by the more rustic dark finish behind.

Owned & Operated in Canada Ships from Calgary
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About Shizu Gen - Shizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew in Seki city, the city of blacksmiths, and naturally became a craftsman. Producing a stable Kuro-uchi finish on stainless steel was challenging, so they tackled it head-on with the goal of producing “Real Kuro-uchi”(meaning no coats or dyes) knives to achieve high performance with classic beauty and ease of care. After 29 months of research and development, they finally found the technique to create a real kuro-uchi finish on stainless steel.

VG10 Stainless steel makes these knives super sharp, reliable, and easy to care for while the pakkawood handles are elegant and rugged.


About the Shape - A Nakiri is a vegetable knife. Underutilised in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
Shape Nakiri
Blade Length 170 mm |
Blade Height 46.6 mm
Thickness 2.2 mm
Weight 180 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - D-Shape Pakkawood Black Pakkawood Collar -
Brand Shizu Hamono
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: SG-1104

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Shizu Hamono GEN Nakiri 170mm

  • Shizu Hamono GEN Nakiri 170mm from Shizu Hamono

    Nakiri

    A Nakiri is a vegetable knife. Underutilised in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

  •

    Shizu Hamono - Knife Brand

    Shizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew up in Seki city, the city of blacksmiths, and naturally became a craftsman. The name Shizu comes from Saburo Sizu who was a master craftsman back in the Edo era.

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  • Great Customer Service
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  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 5.0 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["pattern","knife","edge","vegetables"].

Review highlights

Reviews

Big Job Knife

"I recently purchased this style of knife to help when slicing harder and /or harder food items. Well it sure worked well on my butternut squash. Pineapple? Bring it on! Love it! Just the right size for my small hand."

— Sylvie C. (5/5)

The GOAT!!

"Absolutely love this knife. This is the second one I’ve bought from Knifewear and every time I visit Vancouver BC I’m picking up another one! Cuts amazingly and looks great. The staff is top notch and a main reason for coming back each time! We had a Whale of a time!!!"

— Brian S. (5/5)

Awesome Wedding Gift

"This knife slices through veggies with ease. The handle is comfortable and the blade is the right length for most preps."

— Sue L. (5/5)

Great for Vege!

"I bought this Nakiri mainly because I have a soft spot for Kurouchi blades and wanted something stainless and solid enough for the harder Vegetables like potato, carrots and kabocha. It is perfect and has become one of my top 3 most used knives. It even replaces my madoline for some tasks as it is just more fun to slice and Julienne with this knife."

— Rui D. (5/5)

Comfortable and holds its edge well

"I got this knife because the “made in” Nakiri knife I bought was terrible, it was heavy, and lost its edge after one use. This Shizu Hamono has been amazing so far. Very comfortable to hold, great weight to it, not too heavy not too light and it actually holds its edge. So far no complaints."

— Amir D. (5/5)

Amazing

"Thank ypy"

— Sarah N. (5/5)

Best knife in the drawer,

"Best knife in the drawer, use it for everything!!"

— Doug L. (5/5)

it cuts

"it cuts"

— Ethan Y. (5/5)

Awesome Knife

"This is a great quality knife, perfect for vegetable chopping. The handle is crafted for comfort when using with the right hand. The blade pattern is even more intricate and beautiful in person and cuts even large vegetables with ease."

— Evan S. (5/5)

My first Nakari and now I get it

"Struggling with other styles of knives to cut veggies is now a thing of the past. Picked up the Nakiri a few weeks ago and have been enjoying the experience of using a purpose designed knife for the task."

— David P. (5/5)

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