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7-inch Nakiri cleaver with etched stainless blade and pakkawood handle

Kessaku

Kessaku KES23072 7-Inch Nakiri Vegetable Cleaver Tool

SKU CH-HDZ0-4QBSF MPN KES23072

A 7-inch Nakiri cleaver forged from high-carbon 7Cr17MoV stainless steel hardened to 58+ Rockwell with a 16-degree Honbazuke edge and full-tang Pakkawood handle

  • Professional Nakiri cleaver for precise vegetable prep
  • Forged high-carbon 7Cr17MoV stainless steel with 58+ Rockwell hardness
  • Hand-sharpened Honbazuke edge at 16-degree angle per side
  • Full-tang Pakkawood handle resists heat, cold and moisture
  • Etched non-stick blade pattern reduces food adhesion

Kessaku 7-Inch Nakiri Cleaver

The Kessaku Samurai Series 7-inch Nakiri cleaver is forged from high carbon 7Cr17MoV stainless steel hardened to 58+ Rockwell. Its blade is hand-sharpened using the Honbazuke method to a 16-degree angle per side for a razor edge. The full-tang construction and Pakkawood handle provide balance and resistance to heat, cold and moisture. This knife is built for cooks who want a dedicated vegetable tool with professional-grade steel.

Pakkawood handle and blade guard

The mirror-polished Pakkawood handle is sanitary, preventing dirt or debris from collecting in gaps. It resists heat, cold and moisture while the full tang adds structural strength. A fitted blade guard protects the edge during storage and keeps the blade safe when not in use. These features reduce hand fatigue during extended prep work and help maintain the 16-degree edge between tasks.

Hand-wash only carbon steel care

The 7Cr17MoV stainless steel resists corrosion but is not impervious to water; the supplier specifies hand washing, then wiping and drying clean. Dishwasher use will damage the handle and degrade the hand-honed 16-degree edge. Buyers who need a low-maintenance, dishwasher-safe knife should look elsewhere. Check that you are willing to maintain a high-carbon blade before ordering.

Highlights

  • Professional Nakiri cleaver for precise vegetable prep
  • Forged high-carbon 7Cr17MoV stainless steel with 58+ Rockwell hardness
  • Hand-sharpened Honbazuke edge at 16-degree angle per side
  • Full-tang Pakkawood handle resists heat, cold and moisture
  • Etched non-stick blade pattern reduces food adhesion

Specifications

BrandKessaku
ModelKES23072

Questions about this item

How often will the 16-degree edge need professional sharpening?

The Honbazuke 16-degree edge holds well; touch it up on a fine stone every few weeks of daily vegetable prep and send it for a professional grind once or twice a year.

What limits continuous chopping before the handle becomes slippery?

The Pakkawood handle resists moisture and heat, so grip loss comes from food oils on your hands rather than the handle itself; wipe the handle and your hands periodically.

How hot does the 7Cr17MoV blade get during an all-day prep session?

The high-carbon 7Cr17MoV steel stays near room temperature even during extended vegetable work; only prolonged contact with very hot foods would warm the blade noticeably.

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