HOSHANHO Nakiri Knife

A Nakiri knife is specifically designed for vegetable preparation. Its flat, rectangular blade allows for clean, full-contact cuts through produce, making it superior for chopping, dicing, and slicing vegetables without the need for a rocking motion.

This knife is not dishwasher safe. To maintain the integrity of the high-carbon powder steel and the Pakkawood handle, hand wash it with mild soap and dry it immediately after use to prevent corrosion.

A 62 Rockwell hardness indicates a very hard steel, which allows the blade to hold a razor-sharp edge for a significantly longer time than softer kitchen knives. However, this hardness makes the blade more brittle, so it should be used on wooden or plastic cutting boards and never used to cut through bone or frozen foods.

Yes, the Pakkawood handle is ergonomically shaped to provide a secure and comfortable grip. It is designed to balance the weight of the blade, reducing hand fatigue during repetitive chopping tasks.

Because of the 15-degree angle, you should use a whetstone or a high-quality manual sharpener specifically designed for Japanese-style blades. Avoid using pull-through electric sharpeners, as they can damage the fine edge geometry.