Yaxell Kaneyoshi Nakiri Knife 165 mm, Art. 30569

The Yaxell Kaneyoshi Nakiri knife, 165 mm, Art. 30569, is a Japanese vegetable knife with a straight, rectangular blade and no curve, designed for a clean up-and-down cutting motion instead of a rocking stroke. In school and healthcare kitchens, this makes it convenient for high-volume vegetable prep — side dishes, salads and soups on an approved menu — where even, consistent slice thickness matters.

The blade is made of three-layer SK5 steel (Kaneyoshi series, 3 layers, blade material — carbon steel), with a Rockwell hardness of 60 HRC and a sharpening angle of 12.5°. The straight blade with no curve lets the cook use the full length of the edge, from heel to tip, on every stroke, which speeds up processing large amounts of vegetables. The handle is made of magnolia wood.

Features

• Yaxell Kaneyoshi series — three-layer blade construction.
• Knife type — Nakiri, straight rectangular vegetable blade.
• Blade length — 165 mm.
• Blade steel grade — SK5 steel.
• Blade material — carbon steel.
• Blade hardness — 60 HRC on the Rockwell scale.
• Sharpening angle — 12.5°.
• Magnolia wood handle.
• Handle color — wood.

Specifications

Carbon steel knives need careful care: hand washing right after use, thorough drying before storage, keeping the knife separate from other utensils in a wooden block or on a magnetic strip, and regular edge maintenance with a honing steel. This care helps the blade stay sharp longer. The knife is suitable for equipping the vegetable-prep area of an institutional kitchen and can be included in procurement specifications for kitchen inventory in schools, kindergartens, hospitals and other public institutions.