Sea Creature Series 18cm / 7" Nakiri Vegetable Knife – 45-Layer AUS-10 Damascus
-
Estimated Delivery:Nov 18 - Nov 22
-
Free Shipping: Within Australia on all orders over $99!
Guaranteed safe and secure checkout
All transactions are secured with SSL encryption, keeping your payment details private and never stored on our servers.
Sea Creature Series 18cm / 7" Nakiri Vegetable Knife – 45-Layer AUS-10 Damascus
Bring a little character to everyday prep with the Sea Creature Series 18cm Nakiri Vegetable Knife. Designed with a wide, straight-edged blade, this Nakiri is made for slicing, chopping and dicing vegetables with controlled, precise cuts.
The 45-layer Damascus blade with an AUS-10 core combines a distinctive layered pattern with a hard 60±2 HRC blade, while the colourful Sea Creature resin handle gives the knife its unmistakable look.
Best For
- Chopping vegetables — Prepare carrots, onions, zucchini, capsicum and other everyday vegetables.
- Slicing and dicing — Make controlled cuts when preparing ingredients for soups, salads and stir-fries.
- Leafy greens and herbs — Chop cabbage, spinach, coriander, parsley and other fresh ingredients.
- Fruit and other produce — Slice suitable fruits and softer produce for everyday recipes.
- Meal preparation — Work through larger quantities of vegetables for batch cooking and family meals.
- Cooks who prefer a straight-edged knife — A practical alternative to the curved cutting profile of a traditional chef knife.
Why Choose a Wide Nakiri Blade?
The Nakiri's defining feature is its wide blade with a straight cutting edge. This profile makes it particularly useful for chopping vegetables with a controlled downward motion.
Unlike knives designed primarily for rocking cuts, a Nakiri is generally used by lifting the blade and bringing the cutting edge down through the ingredient.
The wide blade also provides useful clearance between your knuckles and the cutting board when using an appropriate cutting grip.
For cooks who spend a lot of time preparing vegetables, the Nakiri offers a dedicated blade shape that complements an everyday chef knife.
Key Features & Specifications
- AUS-10 Steel Core — Japanese stainless knife steel suited to precision kitchen cutting.
- 45-Layer Damascus Construction — Layered blade construction with a distinctive patterned finish.
- 18cm / 7" Blade — A practical cutting length for everyday vegetable preparation.
- Wide Nakiri Profile — Designed for controlled chopping and slicing of vegetables.
- Blade Height — Approximately 2–5.5cm from the tip toward the bolster.
- 60±2 HRC — A hard blade designed for good edge retention with proper use.
- Sea Creature Resin Handle — Colourful resin construction with a distinctive patterned inlay.
- Full Tang Construction — Blade steel extends through the handle for a substantial construction.
- Pinch-Grip Friendly — Rounded rectangular handle profile designed for controlled handling.
Nakiri vs Chef Knife: What's the Difference?
Both a Nakiri and a chef knife can be used to prepare vegetables, but their blade shapes suit slightly different cutting techniques.
- Nakiri Knife — Features a wide blade and relatively straight cutting edge, making it particularly useful for chopping, slicing and dicing vegetables with a downward cutting motion.
- Chef Knife — Generally has a more curved cutting edge and pointed tip, making it a versatile choice for chopping, slicing, mincing and preparing a wider range of ingredients.
- Santoku Knife — Another versatile Japanese-style kitchen knife, typically with a shorter, flatter blade profile suited to vegetables, fish and boneless meat.
If you already have a chef knife and regularly prepare vegetables, adding a Nakiri can give you a dedicated blade for vegetable-focused kitchen tasks.
Care & Use
Proper care helps protect the cutting edge, Damascus finish and colourful resin handle.
- Hand wash after use — Clean carefully using warm water, mild detergent and a soft sponge.
- Dry thoroughly — Wipe the blade and handle dry immediately after washing.
- Use a suitable cutting board — Wooden or appropriate plastic boards are preferable to glass, stone or ceramic surfaces.
- Avoid bones and frozen food — The fine cutting edge is designed for precision vegetable preparation rather than heavy-duty cutting.
- Never use it as a cleaver — Avoid striking hard ingredients, twisting the blade or using it for prying.
- Sharpen when needed — Use an appropriate whetstone or professional knife sharpening service.
- Store safely — Keep the blade protected when not in use.
Explore More Kitchen Knives
Looking for another knife to complement your vegetable prep? Explore the Chef Supply Co range of kitchen knives to compare Nakiri, Santoku, chef knives and other blade styles for different cooking tasks.
For cooks who prepare plenty of fresh vegetables, the Sea Creature Series 18cm Nakiri Vegetable Knife brings together a dedicated vegetable-cutting profile, AUS-10 Damascus construction and a colourful handle designed to stand out in the kitchen.
Why Chef Supply Co?
