Yu Kurosaki Senko Ei Blue Super Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its straight edge and flat profile allow for clean, full-contact cuts on a cutting board, making it ideal for processing large quantities of vegetables quickly.

Yes, the hammered texture, known as tsuchime, creates small air pockets between the blade and the food. This reduces suction and prevents vegetables from sticking to the side of the knife while you chop.

Because this blade is made from high-carbon steel, it is not stainless and will rust if left wet. Always hand wash and dry the blade immediately after use, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

No, this knife is designed exclusively for vegetables. The blade is thin and hardened to 64 HRC for precision slicing, which makes it brittle; attempting to cut through bones, frozen foods, or dense proteins can chip or crack the edge.

Absolutely not. The high-carbon steel blade will corrode, and the premium ebony wood handle can warp, crack, or lose its finish when exposed to the high heat and harsh detergents of a dishwasher.

Blue Super is a high-performance carbon steel prized for its ability to hold an incredibly sharp edge for a long time. While it requires more maintenance than stainless steel to prevent rust, it offers a level of cutting precision and ease of sharpening that most stainless alloys cannot match.