Nakiri knife - KAYA

WIDE BLADE FOR STABLE CUTTING

TheNakiri knifeis a true masterpiece in the world of kitchen tools. With its characteristicstraight cutting edgeand the gently rounded tip, it offers optimal control and precision when cutting vegetables, herbs and fruit. This special blade shape ensures that theDamascus knifelies firmly on the cutting surface, preventing wobbling during cutting. The ready blade of theNakiri knifealso offers the advantage that you can optimally transport the cut material from A to B on the blade.

MODERN STEEL CORE MEETS DAMASCUS STEEL

Our Damascus blades with aSteel core and 66 layers of Damascus steel made of martensitic stainless steel and 316L stainless steelare the perfect basis for every culinary challenge. The special forging technique used to produce our modern composite steel from 67 layers, as well as theVacuum heat treatmentensure aincomparable hardness of 62 HRC RockwellThe particularly hard steel enables first-class sharpness and long-lasting cutting performance, making the bladestays sharp for a long time.Our modern production makes yourDamascus knifeevenmore resistant to rust, which atDamascus knivesis not normally the case!

The unique damask grain gives yourDamascus knifean exclusive look and makes it an eye-catcher in every kitchen. With thisNakiri knifemade of Damascus steel you are well equipped.

BUFFALO HORN AND SUSTAINABLE OLIVE WOOD

Sustainability plays a central role, especially with wood. Olive wood is particularly environmentally friendly because it is usually only harvested when the tree no longer produces olives. Although olive trees grow slowly, they are extremely robust and harder than many other types of wood. With proper care, such as the application of special wood oil, you can ensure that the material lasts a lifetime.

Not only the sustainable olive wood convinces with ourNakiri knife, as well as the strikingly minimalist design. Thanks to its ergonomic shape, the knife fits perfectly in the hand and offers excellent comfort and a secure grip.