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.

Core steel made with ATS‑34 stainless steel, a high-quality steel known for its excellent edge retention, durability, and resistance to corrosion. The cladding core is clad with softer stainless steel, providing additional durability and a protective layer against chipping. The tsuchime finish to the blade has a hand-hammered (tsuchime) texture, which not only enhances its aesthetic appeal but also reduces food adhesion during cutting.

Weight: 193g

Handle Material: Oval octagon cherrywood black pakkawood collar

Handle Length: 127mm (5")

Blade Length: 173mm (6.8")

Blade Depth: 54mm

Thickness at spine: 2.5mm

Thickness at tip: 0.5mm

Cutting Edge: Double 50/50

Blade Material: ATS-34 stainless steel with stainless steel cladding tsuchime finish

Hardness (Rockwell scale): 63 - 64