Suzuki Uchi Hamono Nakiri

The ridged spine, or 'ear,' adds structural rigidity to the blade without adding bulk. This allows the rest of the knife to remain extremely thin, which helps the blade glide through dense vegetables with minimal resistance.

Single-bevel knives require a specific sharpening technique to maintain their geometry, so they are generally better suited for those comfortable with whetstones. If you are new to sharpening, you may want to practice on a less expensive knife first.

Yes. The Kurouchi finish is a rustic, protective layer, but the core Shirogami steel is reactive. You must keep the blade clean and dry immediately after use to prevent rust, and applying a light coat of food-safe oil is recommended for storage.

This Nakiri is purpose-built for push-pull chopping of vegetables. Because it is made of high-carbon Shirogami steel and features a thin, single-bevel edge, it is not designed for cutting through bones, frozen foods, or hard rinds, which could chip the blade.

The high-carbon Shirogami steel is highly reactive and will rust almost instantly in a dishwasher. Additionally, the heat and harsh detergents can damage the wooden handle and dull the edge, so hand washing and immediate drying are essential.