Niwaki Nakiri Knife

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

Yes. Because the blade is made from reactive high-carbon steel, it is prone to oxidation if left wet. You must hand wash it and dry it thoroughly immediately after every use to prevent rust.

The 135mm length makes this a 'mini' Nakiri, which is significantly more compact than standard chef's knives. This size offers exceptional control and precision for smaller tasks like mincing herbs or prepping delicate vegetables, though it may feel small for processing very large items like a whole cabbage.

No, this knife is not dishwasher safe. The combination of the wooden handle and the reactive carbon steel blade means it should only be hand-washed and dried by hand to preserve the integrity of the materials.

The Shirogami White Paper Steel is renowned for being relatively easy to sharpen compared to stainless steel alloys. With a standard whetstone, you can quickly restore its keen edge, making it a great choice for those who prefer to maintain their own tools.