Tamahagane San Tsubame Japanese Nakiri Knife 18 cm – SNMH-1165

The Tamahagane SNMH-1165 is an 18 cm Japanese Nakiri knife from the San Tsubame series. Specially designed for preparing vegetables, it combines a wide, rectangular blade with a straight cutting edge, allowing precise, clean and controlled cuts.

The Nakiri is a traditional Japanese knife specifically developed for working with vegetables, fruit and herbs. Unlike a Western chef's knife or a Santoku, its almost completely straight cutting edge is designed primarily for a vertical cutting motion rather than rocking the blade across the cutting board.

This makes the Nakiri particularly comfortable when chopping and preparing large quantities of vegetables.

18 cm Nakiri Blade

The main feature of the Tamahagane SNMH-1165 is its 18 cm Nakiri blade, which is wide, relatively thin and rectangular.

Its geometry provides a generous cutting surface and makes it easy to perform clean, precise cuts. The height of the blade is also useful when transferring prepared ingredients from the cutting board to a pan, pot or bowl.

The design is particularly suitable for working with vegetables of different sizes, including ingredients such as carrots, cabbage, radishes, aubergines, pumpkin and other vegetables.

The straight cutting edge allows controlled vertical cuts and makes repetitive chopping comfortable and efficient.

VG-5 Japanese Steel Core

The Tamahagane SNMH-1165 features a VG-5 Japanese steel core, protected by two outer layers of SUS410 stainless steel.

This three-layer construction combines a hard central cutting core with protective stainless steel outer layers.

VG-5 is a Japanese stainless steel widely appreciated in knife making for its balance of sharpness, hardness, edge retention and ease of sharpening.

The SNMH-1165 has a specified hardness of approximately 61 HRC ±1, allowing the blade to achieve a fine, precise edge while providing good durability for demanding kitchen use.

Tsubame Hammered Finish

The blade features the distinctive Tsubame hammered finish, also known as a Tsuchime finish.

The small indentations across the blade give the knife its characteristic Japanese appearance and create an attractive combination of traditional craftsmanship and modern design.

The hammered surface can also help reduce contact between certain foods and the blade, making ingredients easier to release during cutting.

A Japanese Knife Designed for Vegetables

If you are looking for a knife specifically designed for vegetable preparation, the Tamahagane SNMH-1165 Nakiri offers a blade geometry particularly well suited to this task.

It can be used for:

• Julienne cuts.

• Brunoise cuts.

• Thin slices.

• Dicing vegetables.

• Chopping vegetables.

• Preparing large vegetables.

• Cutting fruit.

• Chopping herbs.

• Preparing everyday ingredients.

The combination of a wide blade and straight edge provides excellent control on the cutting board and makes repetitive vegetable preparation comfortable.

Micarta Handle

The Tamahagane SNMH-1165 features a Micarta handle, a material valued in knife making for its strength, stability and resistance to moisture.

Its design provides a comfortable grip and contributes to precise control during cutting. The dark handle also complements the hammered finish of the blade.

Why Choose the Tamahagane SNMH-1165?

The Tamahagane SNMH-1165 is an excellent choice for cooks who regularly prepare vegetables and want a Japanese knife specifically designed for this purpose.

Its combination of an 18 cm blade, VG-5 steel core, SUS410 outer layers, three-layer construction, approximately 61 HRC ±1 hardness, Tsubame hammered finish and Micarta handle creates a precise, practical and distinctive Japanese kitchen knife.

Unlike a Santoku, which is designed as a general-purpose Japanese kitchen knife, the Nakiri is specifically focused on vegetable preparation and cutting.

Main Features

• Brand: Tamahagane

• Series: San Tsubame

• Model: SNMH-1165

• Type: Japanese Nakiri knife

• Main use: Vegetables and produce

• Blade length: 18 cm

• Construction: 3 layers

• Core steel: VG-5

• Outer steel: SUS410 stainless steel

• Hardness: approximately 61 HRC ±1

• Handle: Micarta

• Finish: Tsubame / Tsuchime hammered finish

• Edge: Plain

• Blade grind: Double bevel

• Made in: Japan

Frequently Asked Questions

What is a Nakiri knife?

A Nakiri is a traditional Japanese vegetable knife. It is characterised by its wide, rectangular blade and straight cutting edge, which are designed for precise vertical cuts.

What is the Tamahagane SNMH-1165 used for?

The SNMH-1165 is primarily designed for cutting, chopping and preparing vegetables. It can also be used for fruit and herbs.

What is the difference between a Nakiri and a Santoku?

A Santoku is a versatile Japanese kitchen knife designed for vegetables, meat and fish. A Nakiri, on the other hand, has a rectangular blade and straight edge specifically designed for vegetable preparation.

What steel does the Tamahagane SNMH-1165 use?

The knife features a VG-5 Japanese steel core, protected by two outer layers of SUS410 stainless steel, creating a three-layer blade construction.

How hard is the SNMH-1165?

The specified hardness is approximately 61 HRC ±1. This allows the knife to achieve a fine, precise edge while maintaining good edge retention.

What is the Tsubame hammered finish?

The Tsubame / Tsuchime finish is a distinctive hammered finish applied to the blade. The small indentations create its characteristic Japanese appearance and can help reduce food sticking during cutting.

Is a Nakiri good for hard vegetables?

Yes. Its wide blade and straight edge are particularly suitable for working with a wide variety of vegetables, including larger and relatively firm produce. The geometry allows controlled vertical cuts.

Can I use the Nakiri for meat?

The SNMH-1165 is primarily designed as a vegetable knife. While it may be suitable for certain boneless ingredients, a Santoku, Gyuto or other dedicated knife may be more appropriate for regular meat preparation.

Is the Tamahagane SNMH-1165 stainless steel?

Yes. The knife features stainless steel construction, including SUS410 outer layers and a VG-5 stainless steel core. Hand washing and drying after use are still recommended.

Is the SNMH-1165 dishwasher safe?

Hand washing is recommended. Avoiding the dishwasher helps preserve the blade edge, hammered finish and Micarta handle.

How should I sharpen a Japanese Nakiri knife?

A Japanese whetstone is an excellent option for sharpening a Nakiri. The correct sharpening angle should be maintained, and aggressive sharpening methods should be avoided as they can alter the geometry of the blade.

Where is the Tamahagane SNMH-1165 made?

The SNMH-1165 is a Japanese-made kitchen knife from the Tamahagane San Tsubame series.