This nakiri knife has a razor-sharp blade made from high carbon steel. Made in Japan, it’s ideal for fruit and vegetable prep. The Pakkawood handle provides a safe, comfortable grip.

The blade has a core of AUS10 steel, sandwiched between layers of softer stainless steel. The result is an ultra sharp knife that will stand up to heavy, frequent use. It can be resharpened again and again.

Nakiri knives are traditionally used for vegetable preparation. Light and agile, they’re great for mincing ginger and finely chopping herbs. The blade quickly turns carrots and cabbage into crunchy slaw.

The rectangular blade facilitates a precise, up-and-down chopping motion. Dicing onions has never been so easy! You can use the flat side to move ingredients from board to pan.

This knife is made in Seki City, Japan. Seki City is often referred to as the knife capital of the world. Nowadays, many cities fight for the title, but Seki City remains the champion. The city’s knife making tradition dates back almost 800 years.

Clean as soon as possible after use and dry immediately. Not dishwasher safe.