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.

This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.

Weight: 185g

Handle Material: Oval magnolia with red pakka wood bolster

Handle Length: 130mm (5.1")

Blade Length: 165mm (6.4")

Blade Depth: 60mm

Thickness at spine: 2.5mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Stainless/white #2

Hardness (Rockwell scale): 61 - 63