• Damara Ryujin 8-inch Kiritsuke knife with Damascus steel blade and red resin handle, on a white background.
  • A chef uses the Damara Mizu Nakiri knife to slice a daikon radish into a paper-thin sheet, demonstrating its sharpness.
  • Infographic showing the dimensions and specifications of the Damara Mizu 7-inch Nakiri knife, including weight and materials.
  • The Damara Ryujin Kiritsuke knife on a wooden board with salmon, shrimp sushi, and asparagus, showcasing its versatility.
  • Top-down view of the Damara Ryujin Kiritsuke knife on a board with sliced raw beef, sea salt, and lime.
  • A chef’s hands using the Damara Ryujin Kiritsuke knife to slice a red onion on a wooden cutting board.
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Damara

Damara 'Mizu' 7-Inch Damascus Nakiri Knife

£60.00
£90.00
£60.00
Tax included.

A Flow That Cuts

Meet the Damara 'Mizu', a 7-inch Nakiri knife crafted for masterful vegetable prep. Its shape, inspired by the traditional Japanese vegetable cleaver, is designed for one purpose: to turn chopping into a meditative and rapid process. The flat cutting edge ensures full contact with the board, allowing you to mince vegetables and herbs with a single, smooth motion.

Key Benefits:

  • The Chopping Machine: The Nakiri Profile
    The straight, wide blade makes the 'Mizu' the absolute champion of vegetable work. Forget "rock-chopping"—a simple up-and-down motion lets you chop mountains of vegetables in seconds. The wide blade is also convenient to use as a scoop for transferring ingredients.
  • Heart of AUS-10 Steel: Unwavering Sharpness
    Beneath 67 layers of "water ripple" Damascus patterning lies a core of Japanese AUS-10 steel, hardened to 60-62 HRC. It provides exceptional sharpness that lasts incredibly long and offers excellent corrosion resistance.
  • "Ocean Depth" Handle: Art in Your Hand
    Each handle is a unique landscape, crafted from stabilized wood and swirling streams of deep blue resin. The octagonal shape provides superior control and a secure grip, even with wet hands.
  • The 12° Precision Edge: An Effortless Cut
    A hand-honed 12° angle per side allows the blade to pass through vegetable fibers without damaging them. This preserves their freshness, juiciness, and flavor, which is especially important for salads and delicate dishes.
PRODUCT PARAMETERS

Blade Material: 67-Layer Damascus Steel, AUS-10 Cutting Core
Handle Material: Resin + Solidified Wood + Rivet Fixing
Rockwell Hardness: 60-62 HRC
Knife Weight: 178 g
Blade Length: 180 mm (≈7 inches)
Handle Length: 137 mm
Overall Length: 325 mm
Blade Width (at heel): 50 mm
Spine Thickness: 2.3 mm
Angle of the Edge: 12° per side
Sharpness Level: 6.0-8.0 N (International Standard)
Included: 7" Nakiri Knife, Knife Sheath, Gift Box

Care & Maintenance

1. Hand Wash Only: Immediately after use, wash the knife by hand with mild soap and warm water.
2. Dry Immediately: Thoroughly wipe the blade and handle with a soft cloth.
3. Proper Storage: Store the knife in its sheath, on a magnetic strip, or in a knife block.
4. Maintain the Edge: Regularly hone the blade with a honing rod.

HOU TO USE

Chopping: Fast and efficient chopping of any vegetable, from cabbage and onions to carrots and zucchini.
- Mincing: Finely mince herbs, garlic, and ginger.
- Transferring: Use the wide blade as a scoop to transfer ingredients from the board to the pan or salad bowl.
(Note: Not intended for chopping bones, frozen foods, or meat.)

Frequently Asked Questions

Q: What's the difference between a Nakiri and a Chef's Knife (Gyuto)?
A: A Nakiri is a vegetable specialist with a flat blade for up-and-down chopping. A Chef's Knife is an all-rounder with a curved blade suitable for "rock-chopping" and working with meat. If you cook a lot of vegetables, a Nakiri will be faster and more efficient.

Q: Can I use this knife to peel vegetables like potatoes?
A: It is not recommended. The wide, rectangular blade is not designed for such nimble work. A small paring knife is better suited for peeling.

Certification & Warranty

Certified Safety: Every Damara knife undergoes a strict food contact safety test, confirmed by an independent report (Test Report No: TST20241100008E).
Sharpness Guarantee: Our blades conform to the International Cutting Performance Standard (BS EN ISO 8442-5: 2004).
1-Year Warranty: We provide a one-year warranty against manufacturing defects in materials and craftsmanship.
    Damara Ryujin 8-inch Kiritsuke knife with Damascus steel blade and red resin handle, on a white background. A chef uses the Damara Mizu Nakiri knife to slice a daikon radish into a paper-thin sheet, demonstrating its sharpness. Infographic showing the dimensions and specifications of the Damara Mizu 7-inch Nakiri knife, including weight and materials. The Damara Ryujin Kiritsuke knife on a wooden board with salmon, shrimp sushi, and asparagus, showcasing its versatility. Top-down view of the Damara Ryujin Kiritsuke knife on a board with sliced raw beef, sea salt, and lime. A chef’s hands using the Damara Ryujin Kiritsuke knife to slice a red onion on a wooden cutting board.

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