Niwaki Carbon Nakiri Knife

White paper steel is a high-carbon steel known for its extreme purity and ability to achieve a razor-sharp edge that stainless steel simply cannot match. While it requires more attention to prevent rust, the trade-off is a superior cutting performance that is much easier to sharpen at home.

Yes. Because it is made of high-carbon steel, it is reactive and will oxidize if left wet. You must hand wash and dry the blade immediately after every use, and we recommend applying a light coat of food-safe oil if you plan to store it for an extended period.

The Nakiri is a specialized vegetable knife with a flat profile, making it perfect for chopping, slicing, and dicing produce with precision. It is not designed for heavy-duty tasks like breaking down poultry or cutting through bone, so you will still want a chef's knife or cleaver for those jobs.

The octagonal shape provides a natural, secure grip that prevents the knife from twisting in your hand while you work. Walnut is a dense, durable wood that feels warm and comfortable, offering a more tactile, traditional experience than synthetic handles.

Absolutely. While it demands more care than a stainless knife, the Niwaki Nakiri is balanced and straightforward to sharpen, making it an excellent entry point for someone looking to upgrade their skills and experience the benefits of traditional Japanese craftsmanship.