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Takeshi Saji  |  SKU: TAKE-STTS-NA165

Takeshi Saji STRIX Tsuchime 165mm Nakiri Olivewood Handle

$399.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Nakiri
Bevel Type Double Bevel
Weight 178 g        6.28 oz
Edge Length 166 mm   .6.54 inch
Heel Height 52 mm     .2.05 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 2.1 mm     0.08 inch
Steel SPG STRIX | Powdered Stainless
Blade Construction To Be Added
Hardness (HRC) 63 - 65
Surface Finish To Be Added
Handle Japanese Kashi Octagonal
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Takeshi Saji Strix Nakiri with Olivewood Handle brings the same high-end performance and refined aesthetics of the Strix series into a vegetable-focused blade. Forged in Echizen by master bladesmith Takeshi Saji, this nakiri uses Strix steel, a full stainless steel hardened to HRC 63–65, giving outstanding edge retention, corrosion resistance, and long-lasting sharpness—perfect for daily kitchen use without the frequent maintenance typical of high-carbon blades.

    The traditional nakiri profile features a straight edge and tall, flat blade geometry, making it ideal for clean, efficient slicing, push-cutting, and chopping of vegetables, herbs, and other produce. The thin, precise edge and balanced grind ensure smooth cuts with minimal drag, turning even tough squash or leafy greens into effortless prep.

    The olivewood handle adds natural warmth and ergonomic comfort. With its rich grain and solid feel, it not only enhances handling but also brings a unique, artisanal character—no two handles are exactly the same. Overall, the Strix Nakiri with Olivewood Handle is a beautifully balanced tool that combines functional excellence with refined style for both home cooks and professional chefs.


    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.

    • 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: SPG STRIX

      SPG STRIX was born from the proposition to develop a “blade-oriented powdered steel” that can achieve optimum performance when used as a cutting tool.
      While we have heard that conventional hard powder steels with a hardness of about HV900 (HRC67) are difficult to sharpen on a grinding wheel, we have not heard of many such cases with carbon steels of the same hardness.
      Although the hardness is the same, the ease of sharpening is different. Why is there such a difference?
      The answer is that blade steel hardness is the combination of the "hardness of the metal base" and the "hardness of the metal carbides".
      SPG STRIX is a stainless powder steel that was created to strengthen a metallic base material, featuring both workability and ease of sharpening like carbon steel, despite its high hardness.
      It is the best powder steel for knives, as its strong metallic base achieves ideal cutting edges and provides unsurpassed cutting sharpness.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 63- 65

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Kashi - Japanese Oak

      This handle is crafted from Kashi, the traditional Japanese term for Japanese White Oak (Quercus crispula).

      Renowned for its exceptional stability and durability, Kashi is a trusted hardwood historically used in demanding applications like Japanese woodworking planes. These inherent properties make it an excellent, long-lasting choice for knife handles, capable of withstanding daily use.

      Kashi wood offers a clean, warm aesthetic. Premium selections often feature striking medullary ray figuring – distinctive silky flecks or patterns that emerge across the grain. This natural figuring adds subtle visual depth and character.

      Chosen for its resilience and potential for understated elegance, Kashi provides a classic and reliable foundation for a fine Japanese knife handle.

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