Leszek Sikoń San Mai Nakiri 180mm

$759.00 AUD

Knife Information

"Originally from Poland, I came to the UK 14 years ago. I earnt a decent living as a middle manager in the retail yet this career left me feeling wholly unfulfilled. I knew that I wanted to create something that would last.  I was used to getting dirty and working with my hands – so I was thrilled to learn that Hereford College of Arts ran a blacksmithing course. The next thing I knew, I’d quit my job and started training.

Since then I produced a series of superb artisan tools and knives, using age-old skills to produce modern objects of desire. My inspiration comes from the history and the traditional methods, getting to grips with hammer, tongs, and fire. For having these skills has paid off more than a career in retail ever would."

STEEL BREAKDOWN – Spicy White is a High-Carbon Steel, hardened to 65HRC by Leszek. It has great edge retention and toughness, and has been etched for corrosion resistance. 


Style: Nakiri
Blade Length: 170mm
Overall Length: 315mm
Weight: 246g
HRC 65
Blade Height @ Heel: 60mm
Bevel: Double
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 1.9mm
Spine Thickness 1cm from tip: 1.8mm
Blade Material: Spicy White Carbon Steel 
Handle Material: Reclaimed Oak (From a 200yo Suffolk Manor)


Blade Type

The Nakiri is the traditional Japanese style Vegetable knife. Its flat cutting edge means it is perfect for push cutting herbs and vegetables, maximising contact with the cutting board.

Steel Type

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.


Leszek Sikoń

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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