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.

Wrought iron cladding is a traditional method of forging knives where a layer of wrought iron is laminated over a core of harder steel (typically high-carbon steel or hagane). Wrought iron is a fibrous, low-carbon material known for its durability, flexibility, and rustic aesthetic. This technique is often used in traditional Japanese knives and emphasises craftsmanship and functionality.

Weight: 142g

Handle Material: Red oak handle

Handle Length: 130mm (5.1")

Blade Length: 180mm (7")

Blade Depth: 53mm

Thickness at spine: 2.1mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: 52100 coresteel, wrought iron cladding

Hardness (Rockwell scale): 63 - 64