Suzuki Uchi Hamono Nakiri

The single bevel design, combined with the 'ear' spine, creates a geometry that excels at clean, precise vegetable cuts. It helps push food away from the blade as you chop, preventing the common accordion effect where slices stick together.

Shirogami, or White Paper steel, is a high-carbon steel known for its incredible sharpness, but it is reactive and prone to rust. You must hand wash and dry the blade immediately after every use and apply a light coat of food-safe oil if storing it for an extended period.

The Kurouchi finish is the dark, rustic layer left on the blade after forging. Beyond its traditional aesthetic, it provides a degree of protection against corrosion and helps food release more easily from the blade surface.

This Nakiri is specifically engineered for vegetable preparation. Because of the single bevel edge and the nature of Shirogami steel, it is not intended for cutting through bones, frozen foods, or hard pits, which could chip the delicate edge.

Single bevel knives require a specific sharpening technique that focuses on the primary bevel side. We recommend using high-quality whetstones and maintaining a consistent angle to preserve the knife's unique geometry and cutting performance.