Kikuichi NWD Nakiri

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat profile and straight edge allow for clean, full-contact cuts on a cutting board without the need for a rocking motion.

While the AUS10 core offers excellent edge retention and sharpness, it is a high-carbon stainless steel that should be hand-washed and dried immediately after use. Avoid putting it in the dishwasher, as the heat and harsh detergents can damage the rosewood handle and dull the blade edge.

Yes, the traditional octagonal 'Wa' handle is designed to be ergonomic and comfortable for both left- and right-handed cooks. The symmetrical shape provides a secure, natural grip that feels balanced in the hand during repetitive tasks.

A 50:50 double-bevel edge means the knife is sharpened equally on both sides, making it versatile and easy to use for standard slicing. It is generally more forgiving and easier to maintain than single-bevel knives, which are often specific to left- or right-handed users.

The Damascus cladding protects the high-performance AUS10 steel core while adding structural integrity to the blade. This construction allows the knife to be ground very thin for exceptional cutting agility without sacrificing the durability needed for daily kitchen use.