KAWAHIRO Nakiri Knife

A Nakiri knife is specifically designed for vegetable preparation. Its straight, rectangular blade allows for clean, vertical chopping and efficient slicing of produce without the need for a rocking motion.

This knife is not dishwasher safe. To protect the VG10 steel and the ruby wood handle, wash it by hand with mild soap, dry it immediately, and store it in a dry place.

The 62 HRC rating indicates a very hard steel, which allows the blade to hold a razor-sharp edge for a long time. However, because the steel is hard, it is more brittle than softer knives, so you should avoid using it on bones, frozen foods, or hard surfaces like glass cutting boards.

Yes, the ruby wood handle is designed for both aesthetics and durability. It provides an ergonomic, secure grip that remains comfortable during extended prep sessions, though it should be kept away from prolonged water exposure to maintain its finish.

While the knife arrives hand-sharpened and ready for use, the high-carbon VG10 steel will eventually require maintenance. You can maintain the edge with a high-quality honing rod or whetstone, though professional sharpening is recommended if you are not experienced with Japanese-style blades.