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.

52100 steel is a high-carbon, chromium-bearing steel known for its excellent wear resistance, toughness, and ability to hold a sharp edge. Originally developed for ball bearings, it has become popular in knife making due to its fine grain structure and strong performance. It offers good hardness and edge retention while being relatively easy to sharpen. However, 52100 is not stainless, meaning it requires proper maintenance to prevent rust and corrosion. It is commonly used in high-performance kitchen knives.

410 stainless steel (410SS) is a hardenable, martensitic stainless steel known for its good corrosion resistance, high strength, and moderate wear resistance. It contains about 11.5–13.5% chromium, providing basic rust protection, though it is less resistant to corrosion than higher-grade stainless steels.

Weight: 209g

Handle Material: Stabilised wood with metal smily face

Handle Length: 130mm (5.1")

Blade Length: 185mm (7.2")

Blade Depth: 50mm

Thickness at spine: 2.0mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Sanmai, 410 cladding, 52100 coresteel

Hardness (Rockwell scale): 61 - 62