Miyabi Birchwood Nakiri Knife

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

Because the handle is made of natural wood, it should be hand-washed and dried immediately after use. Avoid soaking it in water or placing it in the dishwasher, as this can cause the wood to warp or crack over time.

While the SG2 micro-carbide powder steel is exceptionally hard at 63 Rockwell, which helps it hold a razor-sharp edge for a long time, it does require a bit more patience and skill to sharpen compared to softer steels. We recommend using high-quality whetstones and maintaining the blade's precise 9.5-12 degree angle.

No, this knife is specifically engineered for vegetables. The blade is thin and hardened for precision, meaning it is susceptible to chipping if used on bones, frozen foods, or dense proteins.

Honbazuke is a traditional three-step Japanese sharpening process that results in a mirror-polished, scalpel-like edge. This method ensures the knife is exceptionally sharp right out of the box, allowing for effortless, clean cuts.

The 101-layer Damascus cladding is both beautiful and functional. It provides structural support and resilience to the hard SG2 core, helping to protect the blade from corrosion and wear during regular kitchen use.