MAC Japanese Series Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and mincing produce. Its straight edge and flat profile make it exceptionally efficient for quick, repetitive cutting tasks on a cutting board.

No, this knife is designed exclusively for vegetables. The thin, high-carbon steel blade is optimized for precision slicing of produce and can be damaged if used on bones, frozen foods, or hard proteins.

The 50/50 grind makes this knife versatile and easy to use for both right-handed and left-handed cooks. It provides a balanced, straight cut that is ideal for consistent vegetable preparation.

To keep the Pakkawood handle in top condition, avoid soaking the knife in water or putting it in the dishwasher. Simply hand wash, dry immediately after use, and occasionally apply a food-safe mineral oil to the wood to prevent it from drying out.

Yes, because of the fine 15-degree angle, it is best to use a whetstone or a high-quality manual sharpener designed for Japanese-style blades. Avoid using electric pull-through sharpeners, as they can be too aggressive and may damage the thin edge.

While the blade is crafted from rust-resistant high-carbon stainless steel, it is not completely rust-proof. To prevent corrosion, always wash and thoroughly dry the blade immediately after use, especially after cutting acidic foods like tomatoes or lemons.