Sakai Takayuki RIO Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat profile and straight edge make it ideal for clean, vertical cuts through vegetables without needing a rocking motion.

Yes. This knife features a double-edged blade, making it perfectly suitable for both right-handed and left-handed cooks.

The Urushi-lacquered handle is durable and water-resistant, but it should be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher, as this can damage both the handle finish and the blade's edge.

The HRC rating indicates the steel's hardness on the Rockwell scale. A rating of 60-62 HRC means this blade is quite hard, which allows it to hold a razor-sharp edge for a long time, though it requires careful handling to avoid chipping on hard surfaces like bone or frozen food.

Because this knife uses a high-quality VG10 core, it is best maintained with high-quality whetstones. Avoid using pull-through sharpeners or honing steels, as they can damage the delicate Damascus layering and the edge geometry.