Wusaki Hikari SLD Handcrafted Japanese Nakiri Knife 16cm

A blade dedicated to vegetables

The handcrafted Wusaki Hikari SLD nakiri knife has a 16cm rectangular blade designed for consistently mincing, slicing and detailing vegetables. Its wide profile supports a precise vertical motion and makes it easy to transfer cut ingredients to the bowl. Handcrafted in Japan, this model from the Hikari SLD range suits demanding home cooks as well as professionals looking for a precise, maneuverable tool suited to everyday vegetable prep.

A fine, long-lasting edge

The blade has a San Mai structure made up of three layers of steel. Its core, made of semi-stainless SLD steel, contains around 1.6% carbon and reaches a hardness of 63 HRC. This composition ensures excellent edge retention and high wear resistance. The softer outer layers protect the hard core and reinforce the stability of the whole. The flat grind produces a smooth, consistent cut, while the mirror-polished finish highlights the care taken in manufacturing.

An ergonomic bubinga handle

The 13cm handle is made of bubinga wood, a dense wood species prized for its sturdiness, its natural resistance to moisture and its tones ranging from reddish-brown to deep brown. Each piece has a different grain, giving the knife a distinctive look. Its octagonal shape makes finger placement easier and provides a stable grip for right- and left-handers alike. With a total weight of 149g, the balance between the wide blade and the handle supports natural, precise and comfortable movements during extended preparations.

Japanese craftsmanship worth preserving

The Hikari SLD range is handcrafted in Japan, a country known for its long cutlery tradition and its mastery of heat treatment, grinding and finishing. This know-how gives the Japanese nakiri knife a reliable balance between precision, endurance and ease of use.

Wash it by hand only, with a soft sponge and a mild soap. Dry the blade and handle immediately, then store the knife somewhere dry and clean. Use a wooden or synthetic cutting board and maintain the edge with a suitable water stone. A food-safe oil can occasionally nourish the bubinga.

The essential knife for vegetables

Use

• Cut with a straight, linear motion. Twisting motions damage the cutting edge and can break the blade.
• Use a wooden cutting board. Glass or marble dull the cutting edge over time.

Cleaning

• Wash by hand with a soft sponge and mild soap, then rinse with lukewarm water. Abrasive surfaces are not suitable for the steel.
• Oil the blade from time to time with a neutral mineral oil to protect it.

Sharpening

• Don't wait until the blade is completely dull: regular maintenance on a 1000-grit whetstone keeps an excellent cutting edge without removing too much material.
• Match the whetstone's grit to the condition of the blade — coarse grit to restore a very dull edge, fine grit to polish.

Shipping

• Dispatch: within 24 to 48 hours after payment confirmation, for in-stock products.
• Delivery time: 3 to 7 days in mainland France, 5 to 10 days in Belgium.
• Fees: free shipping in mainland France. To Belgium, fees vary depending on the parcel's weight.
• Tracking: a tracking number is emailed to you as soon as your order ships.

Returns

• Returns accepted up to 60 days after purchase; the item must be new, unused, and in its original packaging.
• Refund within 10 business days after the return is received.
• If you exercise your right of withdrawal, the original shipping fees are deducted from the refund.