Yaxell Nakiri knife Ran 16.5 cm - 69-ply stainless damascus steel - canvas Micarta handle
Japanese craftsmanship — traditionally forged with modern precision
69-layer Damascus steel — extremely sharp and exceptionally durable
Traditional Japanese vegetable knife — maximum efficiency
Forget hesitating with every shelf of vegetables: with the 16.5 cm Yaxell Ran Nakiri knife, you cut every carrot, zucchini, and bunch of herbs in one fluid motion. This is the knife that Japanese kitchen professionals have been using for generations—and now it is right here in your kitchen.
Why this Nakiri knife is different from everything else
A Nakiri is no ordinary chef's knife. The tall, rectangular blade is specifically designed for vegetable work: peeling vegetables, julienne cutting, chopping herbs into a fine carpet. The Yaxell Ran Nakiri takes that concept to a level you simply have to feel to understand. Thanks to 69 layers of stainless Damascus steel, this knife combines unprecedented sharpness with a stunning visual pattern that reminds you with every use why quality is worth it.
- Effortless cutting - The high blade glides through vegetables without requiring any force
- Safe guidance - The height of the blade protects your knuckles with every cut
- Excellent balance - The canvas Micarta handle sits firmly and comfortably in the hand
- Long-lasting sharpness - The 60-62 HRC hardness ensures this knife retains its sharp edge for a long time
- Authentic Japanese craftsmanship - Made in Japan, with precision you feel with every cut
69 layers of Damascus steel: more than just beautiful
Those 69 layers of stainless Damascus steel are not a marketing gimmick - they are the reason this knife performs so exceptionally well. Each layer is folded and hardened by experienced blacksmiths in Japan, allowing the blade to retain both an extremely hard core and a certain flexibility. The result? A cutting edge that stays sharp, a knife that can withstand the daily grind of cooking, and a visual pattern so beautiful you almost don't dare to use it. But do use it—because this is what it is made for.
The hardness of 60 to 62 HRC (Rockwell Hardness) places this knife in a category that rises far above the standard European kitchen knife. Sharper, more precise, and above all: more durable in use. Once you sharpen it properly, you will truly retain that sharpness.
Canvas Micarta handle: grip that never lets go
The handle of this Nakiri knife is made of canvas Micarta, a composite material consisting of textile layers impregnated with resin and compressed under high pressure. The result is a handle that looks like wood but has the durability of a modern material. It is moisture-resistant, wear-resistant, and offers a warm, natural grip that feels better with every use.
Whether you are whipping up a quick evening meal or working leisurely on the mise-en-place for an elaborate dinner—this handle gives you the control you need. No fatigue after a long cutting session, no slippery grip when your hands are wet. Just a knife that feels comfortable in your hand, period.
The art of the Nakiri: how to get the most out of it
A Nakiri knife is designed for a specific technique: the straight cutting motion from top to bottom, along a cutting board. No rocking motion like you might be used to with a chef's knife. That might take some getting used to, but once you've mastered the technique, you'll never go back. Cutting vegetables becomes a meditative moment—every slice equally thin, every piece equally precise.
Combine this knife with a good wooden or synthetic cutting board (no glass or ceramic—that would be a waste of the blade) and your cutting will improve by leaps and bounds. From thin cucumber slices for a fresh salad to finely chopped parsley that falls like snow over your pasta—this knife makes it all just a little more fun.
The weight of 350 grams was deliberately chosen: heavy enough to do the work itself, light enough to maintain control. No tired wrist after chopping a whole onion, but a knife that uses its own weight so you don't have to.
Maintenance: how to keep this knife in top condition
Good news and honest advice at the same time: the Yaxell Ran Nakiri is not dishwasher safe. But that is actually a blessing, because a hand wash takes ten seconds and prevents the Damascus pattern from becoming dull or the handle from getting damaged. Rinse it under warm water, dry it immediately, and store it on a magnetic knife block or in a wooden knife holder.
You maintain the sharpness with a good sharpening stone or ceramic honing steel. And believe us: this knife is fully worth the care. It is an investment that lasts for years—not months.
💡 Tip: Use this Nakiri knife specifically for vegetables, fruit, and herbs. For bread, meat, or hard cheeses, grab a different knife—this way, the Nakiri retains its perfect cutting edge for as long as possible.
Specifications
- Collection: Ran
- Type: Nakiri Knife
- Country of origin: Japan
- Blade length: 165 mm (total length approx. 310 mm)
- Hardness: 60-62 HRC
- Blade material: 69-ply stainless damascus steel
- Handle material: Canvas Micarta
- Color: Black
- Weight: 350 grams
- Hand wash: Yes
- Dishwasher safe: No
- Brand: Yaxell
In the package
- 1x Yaxell Ran Nakiri Knife 16.5 cm
Ready to pick your vegetables
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