Kikuichi Nakiri

A Nakiri is a specialized Japanese vegetable knife designed with a straight edge and a flat profile. It is perfect for push-cutting vegetables, chopping herbs, and dicing produce with precision, though it is not intended for cutting through bone or frozen foods.

The VG10 core is a high-carbon stainless steel known for its ability to hold a very sharp edge for a long time. Because it is harder than standard stainless steel, it allows for a thinner, more precise grind, which gives the knife its signature laser-like cutting feel.

Yes. This Nakiri features a 50:50 double bevel edge, meaning the blade is ground symmetrically on both sides. This makes it equally effective and comfortable for both right- and left-handed cooks.

Stabilized wood has been impregnated with resin to fill the natural pores of the material. This process makes the handle significantly more water-resistant and durable than standard wood, preventing it from warping or cracking over time while maintaining a comfortable, secure grip.

To keep the edge performing at its best, use a whetstone for sharpening rather than a pull-through sharpener. Because the blade is quite hard at 60 HRC, you should avoid using it on glass or stone cutting boards, which can dull the edge prematurely.