Kikuichi SEM Series Nakiri

Semi-stainless steel is a hybrid material that blends the extreme sharpness and edge retention of traditional carbon steel with the corrosion resistance of stainless steel. While it is much more rust-resistant than pure carbon steel, it is not completely stain-proof, so you should still wipe the blade dry immediately after use.

Yes. Because of the high carbon content in the steel, the blade will likely develop a patina—a dark, protective layer—over time. This is a normal reaction to acidic foods and moisture, and it adds character to the knife without affecting its performance.

The Nakiri is specifically designed for push-cutting and chopping vegetables with a straight up-and-down motion. While its flat edge is excellent for precision work like dicing onions or slicing herbs, it is not intended for heavy-duty tasks like breaking down poultry or cutting through bones.

A hardness of 61 HRC means the steel is quite hard, which allows it to hold a razor-sharp edge for a long time. However, this also makes the edge slightly more brittle than softer knives, so you should avoid using it on hard surfaces like glass or stone cutting boards to prevent chipping.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the stabilized wood handle and dull the fine edge of the blade. Always hand wash and dry it immediately to keep it in top condition.

Yes. This Nakiri features a double-bevel edge, meaning it is ground evenly on both sides. This makes it equally effective and comfortable for both right-handed and left-handed cooks.