Niwaki Nakiri Knife

The Mini Nakiri is designed specifically for vegetable preparation. Its compact 135mm size makes it excellent for detailed tasks like peeling, slicing, and julienning smaller produce where a larger chef's knife might feel cumbersome.

Yes. Because it is high-carbon steel, it is prone to oxidation and rust. You must hand wash and dry the blade immediately after every use and consider applying a light coat of food-safe oil if storing it for an extended period.

The octagonal shape provides a natural, secure grip that prevents the knife from twisting in your hand during repetitive chopping. It is a traditional Japanese design that offers superior control and comfort for precision work.

No. Dishwashers will damage the wooden handle and cause the carbon steel blade to rust rapidly. Always hand wash and dry this knife to maintain its edge and structural integrity.

A hardness of 63 HRC indicates an extremely hard blade, which allows it to hold a razor-sharp edge for a long time. However, this hardness also makes the edge more brittle, so you should avoid using it on bones, frozen foods, or hard pits.