SEN Seki Hamono VG-10 17-Layer Damascus Nakiri 170mm – Rosewood Handle

Name: SEN Seki Hamono VG-10 17-Layer Damascus Nakiri 170mm – Rosewood Handle
Brand: SEN HAMONO
SKU: KNF-SEN-VG10-PRL-NAK-170-C
Price: 626.00 AED
Availability: InStock

Dhs. 626.00

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SEN Seki Hamono VG-10 17-Layer Damascus Nakiri 170mm – Rosewood Handle

Dhs. 626.00

Product details

Description

SEN Seki Hamono VG-10 17-Layer Damascus Nakiri 170mm – Rosewood Handle

Crafted in the heart of Seki City, Japan’s blade-making capital, the SEN Seki Hamono Nakiri combines refined aesthetics with outstanding cutting performance. This 170mm Nakiri features a razor-sharp core of premium VG-10 stainless steel, clad in 17 layers of elegant Nickel Damascus for enhanced durability and visual appeal.

The blade is finished with kurozome, a traditional blackening technique that brings out the striking contrast between the darkened core and the shimmering Damascus layers. The acute taper ensures precise, effortless slicing, especially through vegetables—making this knife a favorite among professionals and home chefs alike.

Attention to detail continues with a rounded and polished spine and choil for superior comfort during extended prep sessions. The handle, crafted from warm, natural rosewood, provides a balanced grip and timeless beauty that complements the knife’s clean design.

A perfect blend of Japanese tradition and modern performance, the SEN Nakiri is built to elevate your vegetable prep to an art form.

Specifications

Blade material:
VG-10 17-Layer Damascus

Handle material:
Rosewood

Hardness:
61 HRC

Cutting edge angle:
15°±1 Per Side

Overall length:
307mm

Blade length:
170mm

Handle length:
137mm

Net weight:
163g

Made in:
Seki City, JAPAN

*The images in this page are of the sample products. Color, weight, pattern and size may differ because each product is handmade.

Care & Maintenance

Care:
Clean with a soft sponge and dry immediately after use. Always wash knives by hand—do not use a dishwasher, as the high heat and harsh detergents can damage the blade and handle. Additionally, avoid leaving knives in the sink after use. Prolonged exposure to moisture can dull the blade faster over time and increases the risk of injury when handling other dishes. Store safely to protect the blade and ensure longevity. Avoid cutting into bones, frozen foods, or hard fruit pits.

Cutting Surface:
For best results, use wood, rubberized boards, high-end composites, or quality plastics like polyethylene as your cutting surface. These materials help preserve and extend the knife's edge. Avoid glass, metal, countertops, or other rigid, unforgiving surfaces.

Sharpening:
To maintain optimal performance, we recommend sharpening knives using whetstones, which deliver the finest results for your blades.

Included in the Box

Nakiri knife
Blade Guard

Your kitchen's finest edge

FAQs

Please read our FAQs page to find out more.

What is the best way to sharpen my knife?

The best way to sharpen your knife is by using a whetstone. It's a traditional method that provides excellent results. Alternatively, you can use a knife sharpener or take your knives to a professional sharpening service.

How do I properly care for my knives?

To properly care for your knives, hand wash them with mild soap and water, dry them immediately, and store them in a knife block or on a magnetic strip. Avoid putting them in the dishwasher, as the high heat and detergents can damage the blade and handle.

What types of knives do I need in my kitchen?

Essential knives for any kitchen include a chef's knife, a paring knife, a serrated bread knife, and a utility knife. These knives cover a wide range of tasks, from chopping vegetables to slicing bread and delicate peeling.

How do I choose the right knife for me?

Choosing the right knife depends on your cooking style and preferences. Consider the blade material, handle comfort, weight, and balance. It's often helpful to handle a knife before purchasing to ensure it feels comfortable and suits your needs.

What is the difference between forged and stamped knives?

Forged knives are made from a single piece of steel, heated and then shaped, resulting in a heavier, more durable knife. Stamped knives are cut from a sheet of steel and tend to be lighter and less expensive. Both types have their advantages, depending on your cooking requirements.