Suzuki Uchi Hamono Nakiri

The single-bevel geometry is engineered to create a clean, effortless slice, which helps prevent food from sticking to the blade face. It allows for more precise cuts compared to standard double-bevel knives.

No, this is a specialized vegetable knife. The ultra-thin blade is designed for precision work with produce and should not be used on bones, frozen foods, or hard meats, as doing so could chip or damage the edge.

Shirogami is a high-carbon steel that is prone to rusting if left wet. You must hand wash and dry the blade immediately after every use, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

The ridged spine is a functional design choice that adds structural integrity to the ultra-thin blade. It provides necessary rigidity during use without compromising the knife's lightweight, precise cutting performance.

Absolutely not. The high-carbon steel blade will rust quickly, and the heat and harsh detergents of a dishwasher can damage the handle and dull the edge. Always hand wash and dry this knife by hand.

The flat edge ensures full contact with your cutting board across the entire length of the blade. This eliminates the common issue of 'accordion cuts,' where vegetables remain partially connected at the bottom after slicing.