CobaltDamascus Nakiri Knife 7"
- Blade length
- 7" (18 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Burl wood and honeycomb midnight blue resin, stainless steel bolster
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The vegetable specialist of the Cobalt series: a nakiri with a rectangular 7-inch blade and no tip. It weighs 8 oz, about an ounce more than the santoku of the same length, and that weight helps it split a cabbage or a squash in one motion. It also handles big piles of herbs. For meat, the chef knife or santoku is a better fit. The handle pairs burl wood with honeycomb midnight blue resin.
The nakiri is the Japanese-style vegetable knife. Its rectangular, dead-straight blade meets the board along its full length, so every cut goes clean through with no slices left joined. Perfect for cabbage, carrots, leeks and squash. Japanese-style blade, thin and hard.
Blade and Handle
The Cobalt Damascus Nakiri Knife 7" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC. The rippled pattern comes from the layering, so no two blades look the same. The round handle pairs burl wood near the blade with honeycomb-patterned midnight blue resin at the butt, finished with a stainless steel bolster and a black spacer. The wood grain changes from piece to piece.
Shipping and Returns
Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.
See also: Damascus Nakiri Knives · Cobalt Midnight Blue Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Nakiri Knife 7"
Specs
The blade, by the numbers
| Steel | 67-layer damascus, 10Cr15CoMoV core |
|---|---|
| Layers | 67 |
| Hardness | 60 ± 2 HRC |
| Blade length | 7" (18 cm) |
| Overall length | 12.2 in (31.1 cm) |
| Spine thickness | 2 mm |
| Handle | Burl wood and honeycomb midnight blue resin, stainless steel bolster |
| Weight | 8.0 oz (228 g) |
| Edge | Double bevel |
| SKU | CD-CB-NAKI18 |
Care
3 habits, years of sharp
Hand-wash it
Warm water, a drop of dish soap. Never the dishwasher.
Dry it right away
One towel, ten seconds. Never leave it in the sink.
Sharpen on a stone
1000 grit rebuilds the edge. Low, steady angle.
Questions
Before you buy
What is the difference between a nakiri and a cleaver?
A nakiri is thin and light, for vegetables only. A cleaver is heavier and thicker, for meat and small bones. Never cut bones with a nakiri.
Can a nakiri cut meat?
It can slice boneless meat, but with no tip, a chef knife is more practical for meat and fish.
Is the resin and wood handle water resistant?
The resin is waterproof, but the burl is still wood: a quick rinse is fine, a long soak is not. Hand wash the knife, dry it right away, and never leave it in the sink or put it in the dishwasher.
Do I need to oil my Damascus knife?
You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.
Can Damascus knives go in the dishwasher?
No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.
Can you sharpen a Damascus knife?
Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.
Which Japanese-style knife should I buy first?
The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.
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