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 Tsunehisa Nashiji Damascus range combines striking aesthetics with exceptional cutting performance. Each blade features a high-performance stainless steel core clad in beautiful multilayer damascus steel, finished with a distinctive Nashiji (“pear skin”) texture that gives every knife a unique appearance while helping to reduce food sticking to the blade. Paired with a beautifully crafted traditional Japanese wa handle, the range offers outstanding balance, comfort and precision, making it an excellent choice for both professional chefs and enthusiastic home cooks.

Weight: 149g

Handle Material: White magnolia with buffalo horn ferrule

Handle Length: 130mm (5.12")

Blade Length: 165mm (6.4")

Blade Depth: 50mm

Thickness at spine: 1.6mm

Thickness at tip: 0.5mm

Cutting Edge: Double 50/50

Blade Material: Swedish 19C27 Sandvik Damascus carbon steel

Hardness (Rockwell scale): 62 - 63