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Knives and Stones  |  SKU: KNS-VGTSDA-NA180

K&S VG10 Tsuchime Damascus Nakiri 180mm

$229.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line K&S VG10 Tsuchime Damascus
Profile Nakiri
Bevel Type Double Bevel
Weight 139 g | 4.9 oz
Edge Length 168 mm | 6 39/64″
Heel Height 48 mm | 1 57/64″
Width @ Spine 2.0 mm | 5/64″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 1.9 mm | 5/64″
Steel VG10 | Stainless
Blade Construction Nimai- Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Tsuchime
Handle Octagonal Teak Handle
Region Other
Best for
  • Pro chefs
  • First-timers
  • Students
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Following the success of the K&S Tsuchime Sanmai, we are proud to introduce the K&S Tsuchime Damascus Finish — the latest addition under our own branding 岩刃 (Stone/Knife). Bearing this name means we are putting our reputation behind these knives, and you can expect that we only choose items that meet our standards and stand out in their categories.

    These VG10 blades are produced in Seki, a region renowned for its advanced factory blade manufacturing. What’s special about this VG10 line is its exceptional cutting performance. I once thought machine-manufactured blades often had less optimized geometry, resulting in wedging, sticking, and resistance that compromised cutting feel (Kireaji). However, the smooth, effortless cut from these blades proved me wrong.

    With a very thin geometry behind the edge, they deliver excellent food penetration, while the well-polished bevel ensures food releases cleanly along the Shinogi line halfway across the blade.

    This kind of refined cutting performance is not unusual in stores specializing in high-performance Japanese kitchen knives, but what excites me is that this level of precision is now available in a factory-manufactured knife — at a price comparable to a typical European counterpart of the same size.

    As much as I enjoy viewing or owning collector pieces and “Unicorn Knives,” an affordable knife that cuts beautifully is what benefits most users at the end of the day. The Tsuchime Damascus Finish line continues the philosophy behind the original Sanmai series — combining optimized design, precise manufacturing, and a durable, low-maintenance steel — now enhanced with a stunning Damascus finish that adds visual depth and elegance to its already outstanding performance.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Great OOTB
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  • Mirror polish can be hard to maintain
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Knives and Stones (K&S)

    Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

    Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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    • Steel: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

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    • Construction: Nimai- Stainless Damascus Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      Knifemaker in Japan have been encoporating newer features into their products, including the more traditional Nimai knives, damascus pattern and stainless steel were two of them. With the core steel completly exposed on the hollow-ground side, the stainless cladding cannot protect the core from rusting like it does on Sanmai constrction, this lead to the combination of stainless core steel and stainless cladding. With addition of damascus pattern, the Nimai knives with traditional design have never been this attractive and approachable.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak

      One-piece octagonal teak handle

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