Kikuichi KURO Nakiri

A Nakiri is a traditional Japanese vegetable knife designed for chopping, slicing, and dicing produce. Its straight edge and flat profile make it exceptionally efficient for push-cutting through vegetables like onions, carrots, and leafy greens.

No, the black oxide coating is not a rust-proof finish. While it helps mitigate oxidation compared to a raw steel blade, the core is still high-carbon White #2 steel, which will rust if left wet or dirty. You must wipe it dry immediately after use.

Because this knife uses high-carbon steel, it will naturally develop a patina—a gray or blue-black discoloration—over time as it reacts to the acidity in foods. This is a normal, desirable characteristic of carbon steel that actually helps protect the blade from further corrosion.

Yes, walnut is a dense, stable hardwood that holds up well in kitchen environments. However, like all natural wood handles, it should never be soaked in water or put in the dishwasher, as this can cause the wood to warp or crack.

White #2 carbon steel is prized for its ability to take an incredibly sharp edge and its ease of sharpening. While it requires more maintenance than stainless steel to prevent rust, many chefs prefer it for the superior 'bite' and tactile feedback it provides during cutting.

Absolutely not. The dishwasher's high heat and harsh detergents will ruin the walnut handle and accelerate corrosion on the carbon steel blade. Always hand wash and dry this knife immediately after use.