Sakai Takayuki Nakiri

A Nakiri is a specialized Japanese vegetable knife. Its straight, flat edge is designed for push-cutting and chopping vegetables with precision, rather than the rocking motion used with a Western chef's knife.

Yes, the hammered finish—often called tsuchime—creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife while you chop.

To keep the wood in good condition, avoid soaking the knife in water or putting it in the dishwasher. Simply hand wash, dry immediately, and occasionally apply a food-safe mineral oil to the handle to prevent it from drying out.

No, this knife is specifically designed for vegetables. The blade is thin and hardened to a high degree (60-61 HRC) for sharpness, which makes it brittle; attempting to cut through bones or frozen foods can cause the edge to chip.

This Nakiri features a double-edged blade, making it versatile and easy to use for both right-handed and left-handed cooks.

Many traditional Japanese knives use a 'wa' handle construction, where the tang is inserted into the handle rather than sandwiched between two scales. This design keeps the knife lightweight and shifts the balance point forward, which is preferred for the precise, rhythmic chopping tasks a Nakiri is built for.