Cangshan
Cangshan KITA Series Nakiri Knife, High Carbon X-7 Damascus Steel, 505491 (7-Inch)
Best precision tool for home chefs focused on vegetable preparation.
Experience exceptional cutting performance with the Cangshan KITA Series Nakiri Knife. This 7-inch blade is crafted from high-carbon X-7 Damascus steel, offering superior sharpness and durability for all your kitchen tasks. Its full-tang construction ensures stability and balance, while the octagonal G-10 handle provides a comfortable and secure grip. Designed for precision chopping and slicing, this knife is a versatile addition to any home chef's collection. Hand wash recommended to maintain its keen edge and longevity.
$139.95
Owner Satisfaction
4.6
/ 5
Category Rank
1994
/ 5007
#1994 in Kitchen Knives
Price vs Category Average
+5%
Above average
Blade Material
7
/ High Carbon X- Damascus Steel
Who it's for
- Home cooks valuing both visual elegance and long-lasting sharpness
- Vegetable-focused chefs seeking efficient and precise prep work
- Busy cooks needing comfort during long meal preparation sessions
Who should skip it
- Beginners prone to rough handling or cutting on hard surfaces
- Casual users preferring low-maintenance, dishwasher-safe kitchen tools
- Minimalists wanting a single knife for all kitchen tasks
Performance breakdown
Edge Retention
High-carbon X-7 steel maintains a razor-sharp edge through extensive vegetable prep.
Ergonomic Balance
Full-tang construction provides a substantial, well-centered feel during rapid chopping tasks.
Handle Grip
Octagonal G-10 handle offers exceptional control even when hands are damp.
Food Release
Hammered blade texture effectively prevents delicate produce from sticking while slicing.
Build Quality
Forged Damascus steel construction signals premium durability for long-term kitchen use.
Maintenance Ease
Requires careful hand washing and regular honing to preserve the keen edge.
Key Specs
Blade Material
High Carbon X-7 Damascus Steel
Blade Length
7 Inches
Handle Material
G-10 Fiberglass
Construction Type
Forged
Blade Edge
Hollow
Rockwell Hardness
60 +/- 2
Item Length
10.22 Inches
Weight
1.41 pounds
Features
- Full-tang for stability and balance
- Keen Asian-style edge for efficiency
- Long-lasting sharpness and easy honing
- X-7 proprietary steel blade
- 60 +/- 2 Rockwell Hardness Rating
- Octagonal G-10 fiberglass handle
- Hammered texture on blade
- Lifetime warranty
What customers say
Customers consistently praise the Cangshan KITA Series Nakiri Knife for its exceptional quality and striking design. Many highlight the impressive sharpness and edge retention, making vegetable preparation effortless and precise. The knife's beautiful Damascus steel pattern and comfortable handle are frequently mentioned, contributing to a premium feel and enjoyable user experience. Users appreciate its robust construction and balance, affirming its reliability as a kitchen essential. This knife is often seen as a significant upgrade, delivering both performance and aesthetic appeal.
Know before you buy
The Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat profile and straight edge allow for clean, vertical cuts through vegetables without the need for a rocking motion.
The X-7 proprietary steel is engineered for high-performance edge retention and durability. With a Rockwell hardness of 60 +/- 2, it holds a very sharp edge for a long time, though it requires proper care to prevent chipping.
Yes, the octagonal G-10 handle is designed for a secure, ergonomic grip that remains comfortable even during repetitive tasks. G-10 is a high-pressure fiberglass laminate that is moisture-resistant and extremely durable.
The hammered finish, often called tsuchime, creates small air pockets between the blade and the food. This helps reduce suction, preventing ingredients from sticking to the side of the knife while you chop.
To protect the Damascus steel and the keen edge, this knife should always be hand-washed and dried immediately after use. Avoid putting it in the dishwasher, as the heat and harsh detergents can damage the handle and dull the blade.
Full-tang construction means the steel of the blade extends all the way through the handle. This provides superior structural integrity, better balance, and a more substantial feel in the hand compared to partial-tang knives.
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