Suncraft Kawashima Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Unlike a chef's knife, which has a curved belly for rocking motions, the Nakiri features a flat blade profile that makes full contact with the cutting board, allowing for clean, vertical cuts without leaving uncut fibers at the bottom of your vegetables.

SG2 is a high-performance powdered steel known for its incredible hardness and edge retention. Because it holds an edge significantly longer than standard stainless steel, you will find yourself sharpening this knife much less frequently, even with heavy daily use.

While a 15-degree angle is sharper than the typical 20-degree angle found on Western knives, it is standard for Japanese cutlery. You can maintain this edge easily with a whetstone or a high-quality honing rod, provided you maintain a consistent angle while sharpening.

No, this knife is not dishwasher safe. The high-carbon SG2 steel and the walnut pakkawood handle can be damaged by the harsh detergents and high heat of a dishwasher; hand washing and immediately drying the blade is essential to prevent corrosion and maintain the handle's integrity.

No, this Nakiri is designed specifically for vegetables. The blade is thin and optimized for precision, meaning it is too delicate for heavy-duty tasks like cutting through bones, frozen foods, or dense cartilage, which could chip or damage the edge.

HRC stands for the Rockwell Hardness Scale, and a rating of 65 indicates an exceptionally hard blade. This hardness allows the knife to be ground to a very fine, sharp edge that stays keen for a long time, though it also means the steel is more brittle than softer, cheaper knives and should be used on wood or rubber cutting boards only.