The Nakiri is a traditional Japanese vegetable knife that is great to have, especially, if you are a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables sticking together by a thread.
The blade is forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 stainless steel Core. The hammered texture adds a visual accent and eliminates friction and keeps food from sticking to the blade. The knife comes complimented with a premium Japanese style handcrafted Octagonal Shitan Rosewood handle that ergonomically welds to the hand for seamless use. A protective sheath made out of magnolia wood called a Saya is included, which protects the knife and adds to its appearance when not in use. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of. Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.