WÜSTHOF Classic Nakiri Knife

The Nakiri is a Japanese-style vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat, straight blade allows for clean, vertical cuts all the way to the cutting board, unlike a chef's knife which typically relies on a rocking motion.

The hollow edge, or Granton edge, features small indentations that create tiny air pockets between the blade and the food. This significantly reduces friction and prevents thin slices of vegetables from sticking to the side of the knife while you work.

No, this knife is not dishwasher safe. To maintain the integrity of the high-carbon stainless steel blade and the handle rivets, you should always hand wash it with mild soap and dry it immediately after use.

The 10-degree angle is significantly sharper than the standard 20-degree angle found on many Western knives. This acute edge allows for effortless, precise slicing, though it requires careful handling to maintain its sharpness over time.

A full tang means the metal of the blade extends all the way through the handle. This construction provides superior balance, stability, and durability, ensuring the knife feels solid and secure in your hand during heavy prep work.

Thanks to the 58-degree HRC tempering and high-carbon steel, this knife offers excellent edge retention. While the frequency depends on your usage, regular honing with a steel will keep the edge aligned, and professional sharpening should only be needed occasionally.