OleaDamascus Nakiri Knife 7"
- Blade length
- 7" (18 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Olive wood, stainless steel bolster and end cap
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The Olea nakiri is the vegetable knife of the series: a 7-inch rectangular, straight blade that meets the board along its full length and separates every carrot or leek round. It is as tall as the santoku (48 mm) but weighs 7.9 oz instead of 7.0 oz, enough to push through a cabbage. 10Cr15CoMoV core, 60 ± 2 HRC, olive wood handle.
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 Olea Damascus Nakiri Knife 7" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC and sharpened to 9-12° per side. Its rippled grey and silver pattern echoes a wood grain and differs on every blade. The handle is light olive wood streaked with brown, framed by a steel bolster and end cap. Olive is a dense, hard wood; its grain changes from piece to piece, so no two handles are alike.
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 · Olea Olive Wood 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 | 12.4 in (31.6 cm) |
| Blade height | 48 mm |
| Spine thickness | 2.2 mm |
| Handle | Olive wood, stainless steel bolster and end cap |
| Weight | 7.9 oz (223 g) |
| Edge | Double bevel |
| SKU | CD-OL-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 olive wood handle water resistant?
It is a dense wood, but still wood: rinse and dry the knife right away, never soak it and never use the dishwasher. A drop of food-safe oil now and then keeps the wood looking good.
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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