Basics Nakiri Knife

A Nakiri is a Japanese-style vegetable knife specifically designed for chopping, slicing, and dicing produce. Its squared-off tip and straight blade profile make it ideal for push-cutting through vegetables without needing the rocking motion required by a chef's knife.

The hollow-ground edge creates a slight concave shape on the blade, which reduces friction and helps prevent food from sticking to the side of the knife while you chop. It also makes the edge easier to maintain and sharpen over time.

Yes, magnolia wood is a traditional choice for Japanese knife handles because it is lightweight, water-resistant, and provides a secure, comfortable grip. While it is durable, it should be hand-washed and dried immediately to maintain its integrity.

No, this knife is designed specifically for vegetables. The blade is thin and optimized for precision, so it should not be used on bones, frozen foods, or dense meats, as this could chip or damage the edge.

While the 400 series steel is stain-resistant, it is still high-carbon and requires proper care to prevent rust. Always hand-wash the knife with mild soap, dry it completely before storage, and avoid putting it in the dishwasher.