Knives and Stones | SKU: KNS-VGTSDA-NA180

K&S VG10 Tsuchime Damascus Nakiri 180mm

Name: K&S VG10 Tsuchime Damascus Nakiri 180mm
Brand: Knives and Stones
SKU: KNS-VGTSDA-NA180
Price: 5338.00 TWD
Availability: InStock

$5,338.00

Pickup available at Crows Nest

Usually ready in 24 hours

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	K&S VG10 Tsuchime Damascus
Profile	Nakiri / Japanese Vegetable Knife
Bevel Type	Double Bevel
Weight	139 g \| 4.9 oz
Edge Length	168 mm \| 6 39/64″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	1.9 mm \| 5/64″
Width @ 1cm from Tip	1.9 mm \| 5/64″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	59 - 61
Surface Finish	Tsuchime
Handle	Olivewood Octagonal
Region	Other
Best for	Pro chefs First-timers Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Following the success of the K&S Tsuchime Sanmai, we are proud to introduce the K&S Tsuchime Damascus Finish — the latest addition under our own branding 岩刃 (Stone/Knife). Bearing this name means we are putting our reputation behind these knives, and you can expect that we only choose items that meet our standards and stand out in their categories.

These VG10 blades are produced in Seki, a region renowned for its advanced factory blade manufacturing. What’s special about this VG10 line is its exceptional cutting performance. I once thought machine-manufactured blades often had less optimized geometry, resulting in wedging, sticking, and resistance that compromised cutting feel (Kireaji). However, the smooth, effortless cut from these blades proved me wrong.

With a very thin geometry behind the edge, they deliver excellent food penetration, while the well-polished bevel ensures food releases cleanly along the Shinogi line halfway across the blade.

This kind of refined cutting performance is not unusual in stores specializing in high-performance Japanese kitchen knives, but what excites me is that this level of precision is now available in a factory-manufactured knife — at a price comparable to a typical European counterpart of the same size.

As much as I enjoy viewing or owning collector pieces and “Unicorn Knives,” an affordable knife that cuts beautifully is what benefits most users at the end of the day. The Tsuchime Damascus Finish line continues the philosophy behind the original Sanmai series — combining optimized design, precise manufacturing, and a durable, low-maintenance steel — now enhanced with a stunning Damascus finish that adds visual depth and elegance to its already outstanding performance.

Pros	Cons
Budget friendly Excellent performance Great OOTB	Mirror polish can be hard to maintain

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Knives and Stones (K&S)

Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) has grown into the country’s leading premium kitchen knife retailer, with a reputation recognized worldwide. Through close relationships with renowned Japanese blacksmiths, K&S directly imports some of the most sought-after Japanese kitchen knives, offering unmatched authenticity and value.

Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using premium Japanese steels—what James proudly calls “the real deal.”

Founded in 2014 and headquartered in Sydney, Australia, Knives and Stones (K&S) has grown from a passionate project into one of the most respected premium kitchen knife retailers in the world. What started as a small business dedicated to sourcing the very best Japanese blades has now become a trusted global name, serving chefs, collectors, and home enthusiasts across Australia, the USA, and China.

At the heart of K&S is a deep and personal connection with Japan’s most celebrated blacksmiths. Over the years, we have built strong relationships with both traditional masters and rising talents, allowing us to import their knives directly. This not only ensures authenticity and craftsmanship but also delivers outstanding value to our customers by removing unnecessary layers between the maker and the end user. From household names to exclusive collaborations, K&S offers access to some of the most coveted Japanese kitchen knives available today.

Our international outlook is also shaped by founder James Zhang’s Chinese heritage. With a vision to bridge traditions, James has introduced Japanese steel to skilled Chinese makers to create a series of cleavers that stand apart in both quality and performance. These blades, which James calls “the real deal”, embody the perfect balance of Japanese metallurgy and Chinese culinary tradition.

With physical presence and distribution networks in Australia, the USA, and China, Knives and Stones is uniquely positioned to bring world-class kitchen knives to customers around the globe. Whether you’re a professional chef seeking a reliable workhorse, a collector chasing rare masterpieces, or a home cook ready to elevate your craft, K&S is committed to delivering tools that inspire confidence and creativity in the kitchen.

Est. 2014

Nakiri

Japanese Vegetable Knife

The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.

Compare with

VG10

—

15.0% 11.3% 7.5% 3.8% 0

1.0%

15.0%

0.25%

1.0%

1.55%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Co — Cobalt

Hardness 59–61 HRC

555759616365+

Steel

VG10

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness59–61 HRC

Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

Construction

Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

Handle Specs

Profile Octagonal WA
Material
- Olivewood

Octagonal Japanese Knife Handle in Olivewood

This handle features an octagonal shape, a traditional design commonly used in Japanese knife handles (known as wa handles). The eight-sided geometry offers a comfortable, secure grip, particularly suited for precision tasks and extended use. It fits naturally in the hand and provides excellent control, whether you're a right- or left-handed user.

Material: Olivewood

Crafted from premium olivewood, this handle showcases warm, golden to honey-brown tones, often streaked with darker veins that create a striking, organic grain pattern. Olivewood is known not only for its beautiful appearance but also for its density and durability, making it well-suited for kitchen environments. It has a smooth, slightly oily feel and ages gracefully, developing a richer patina over time.

The combination of the traditional octagonal shape and elegant olivewood creates a handle that is both highly functional and visually distinctive—a perfect fusion of Japanese tradition and natural European aesthetics.

K&S VG10 Tsuchime Damascus Nakiri 180mm

Detailed Specifications