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.

The Senko EI (“sharp flash”) collection is a striking modern take on traditional Japanese knives, forged from ultra hard SG2 (R2) powder steel and finished with a signature “Senko” triangular tsuchime hammer texture that reflects light and reduces food sticking. Featuring a slightly more tapered, sharp “Ei” profile with pointed tips, these knives blend razor sharp edges, thin geometry for effortless cuts, Designed by rising blacksmith Yu Kurosaki of Takefu, the series delivers elegant aesthetics an interplay of polished steel and artisanal handles alongside professional performance: balanced, versatile blades ideal for slicing, rocking herbs, and chopping, with long-lasting rust resistance.

Weight: 155g

Handle Material: Octagonal - wenga wood,  black ebony ferrule

Handle Length: 130mm (5.1")

Blade Length: 155mm (6.1")

Blade Depth: 53mm

Thickness at spine: 1.4mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: R2/SG2 core, stainless steel cladding, tsuchime finish

Hardness (Rockwell scale): 62 - 63