Miyabi Nakiri Knife

The Nakiri is a traditional Japanese vegetable knife. Its straight, flat blade is designed specifically for chopping, slicing, and dicing vegetables with a push-cut motion rather than a rocking motion.

Yes. The knife is not dishwasher safe, as the high heat and harsh detergents can damage the pakkawood handle and dull the blade. Always hand wash it with mild soap and dry it immediately to prevent corrosion.

The FC61 steel core is ice-hardened to a 61 Rockwell hardness, which allows the blade to hold a significantly sharper edge for longer. This makes it ideal for precise, clean cuts through dense produce.

The D-shaped handle is ergonomically designed primarily for right-handed users to provide a secure, natural grip. Left-handed users may find the handle shape less intuitive compared to a symmetrical or oval handle.

Because of the 9.5 to 12-degree Honbazuke edge, this knife is extremely sharp out of the box. Depending on your frequency of use, you should maintain the edge with a honing steel regularly and use a whetstone for professional-grade sharpening when the blade loses its bite.

No, you should avoid using this knife on meat with bones or frozen foods. The thin, delicate blade profile is optimized for vegetables and could chip or sustain damage if used on hard, dense materials.