HOSHANHO Nakiri Knife

A Nakiri knife is a traditional Japanese vegetable knife designed with a straight edge and a blunt tip. It is specifically engineered for efficient chopping, slicing, and dicing of vegetables, though this model is also robust enough to handle meat.

To preserve the integrity of the olive wood, always hand wash the knife with mild soap and dry it immediately. Avoid soaking it in water or putting it in the dishwasher, and occasionally apply a food-safe mineral oil to the handle to keep the wood hydrated.

Yes, the Damascus pattern is created by layering steel, which contributes to the blade's overall durability and hardness. Additionally, the unique texture helps reduce surface tension, which prevents food from sticking to the blade while you chop.

With a hardness rating of 62HRC, this blade holds its edge significantly longer than standard kitchen knives. Depending on your frequency of use, a quick honing with a steel or ceramic rod before tasks should keep it sharp, with professional sharpening required only once or twice a year.

No, this knife is not designed for hacking through bones, frozen foods, or hard pits. The 15-degree edge is optimized for precision and sharpness, and using it on hard materials can cause the blade to chip or dull prematurely.