The nakiri’s rectangular, flat-edged blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.

SKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.

Nashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.

Weight: 185g

Handle Material: #Isasmedjan Oval octagon elm burl with Tasmanian blackwood collar

Handle Length: 135mm (5.3")

Blade Length: 167mm (6.5")

Blade Depth: 54mm

Thickness at spine: 3.3mm

Thickness at tip: 0.8mm

Cutting Edge: Double 50/50

Blade Material: SKD core with steel cladding and Nashij finish

Hardness (Rockwell scale): 63 - 64