HOSHANHO Nakiri Knife

A Nakiri knife is specifically designed for chopping vegetables. Its straight edge and broad, rectangular blade allow for clean, vertical cuts through dense produce without the need for the rocking motion required by a traditional chef's knife.

Yes, the hammered finish creates small air pockets between the blade and the food. This reduces surface tension, which helps prevent thin slices of vegetables from clinging to the side of the knife while you work.

No, this knife is not dishwasher safe. The high-carbon steel blade and rosewood handle should be hand-washed and dried immediately after use to prevent corrosion and maintain the integrity of the wood.

Because of the ultra-sharp, thin edge, you should avoid cutting on glass, ceramic, or stone surfaces, which can dull the blade quickly. We recommend using a whetstone or a high-quality honing rod to maintain the edge's precision over time.

The handle is ergonomically shaped to provide a secure and comfortable grip. Rosewood is a dense, durable hardwood that offers a natural, warm feel in the hand, making it well-suited for repetitive chopping tasks.

While this knife is versatile, it is primarily designed for vegetables and boneless proteins. You should avoid using it to chop through bones or frozen foods, as the thin, high-performance edge is not intended for heavy-duty cleaving.