HOSHANHO Nakiri Knife

A Nakiri knife is specifically designed for chopping, slicing, and dicing vegetables. Its straight-edge blade allows you to cut all the way through to the cutting board without needing a rocking motion, making it highly efficient for prep work.

No, this knife is not dishwasher safe. The high-carbon steel blade and rosewood handle require hand washing and immediate drying to prevent rust and maintain the integrity of the materials.

The 12-degree double-bevel edge is significantly sharper than standard Western kitchen knives, which are typically ground to 20 degrees. This acute angle allows for cleaner, more precise cuts, though it requires careful handling to maintain the edge.

This knife is designed specifically for vegetables and leafy greens. It is not intended for cutting through bones, frozen foods, or dense meats, as the thin, sharp blade can chip or damage if used on hard materials.

A Rockwell hardness (HRC) of 62 indicates a very hard steel, which allows the knife to hold a razor-sharp edge for a long time. While this provides excellent cutting performance, it also means the blade is more brittle than softer steel knives and should be used on wood or plastic cutting boards rather than glass or stone.