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Ohishi SLD Migaki Tsuchime Nakiri 165mm

$135.10 $207.80

Opening the packaging of the Ohishi SLD 165mm Nakiri (Vegetable) Japanese kitchen knife with its Miaki (polished) and Tsuchime (hammered) finish you know you have a true work of the Blacksmith's art.

Only weighing 166 gms, this well-balanced Nakiri (vegetable) knife can be rinsed and used straight from the box. It has a fine edge that will handle all your vegetable prep with ease and the hammered finish helps the larger slices of vegetables to fall away from the knife.

Even though the Nakiri is known as a vegetable knife I find that I use my own Nakiri for all the meal prep and it handles it all without a problem. 

If you are looking for a set of high-quality Japanese kitchen knives that look amazing then consider the other knives in the Ohishi SLD range we currently have.

 About Nakiri (Vegetable) Japanese Kitchen Knives

 Made in Japan Logo

Style: Nakiri
Core: SLD steel, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Migaki-Tsuchime (Hammer tone finish).
Blade Length: 270 mm
Overall Length: 415 mm
Blade Height @ Heel: 49.8mm
Spine Thickness @ Heel: 3.8mm
Spine Thickness @ Tip: 1.5mm
Weight: 166 gm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

Ohishi , SLD - Migaki Tsuchime
This series of knives have ta polished (Migaki) hammered (Tsuchime) finish which makes them an extremely attractive addition to the kitchen. The handle is D shaped Ebony handle with a Pakka wood ferrule. Theoretically, this is a right-hander handle, however of people who happily use them left-handed.
What is SLD Stainless?
SLD steel was originally designed by Hitachi as high-performance cold work die steel for cutting other steels. Being used in dies for punching or stamping other metals SLD stainless improved mold lifespan and ease of fabrication.
So how does that fit in with kitchen knife manufacture you ask?
Blacksmiths used SLD stainless when making quality kitchen knives because its hard, tough, and strong against wearing so they could create knives that will hold their edge as long as carbon steel knives but are much easier to look after and maintain

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.

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