The nakiri is a staple knife in Japanese households and is used for preparing vegetables.
This is a beautiful example of a nakiri, it has a mirror finish on both sides so reflective it was really difficult to get a photo of it without without a reflection! It is carbon steel so you will get a patina developing.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 170 mm (Measurement of the cutting edge)
- Total length 320 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 50 mm Heel to spine
- Total weight 169 grams
- Blade Material cutting edge, laminated in
- Hardness 62:63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Nakiri
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Black cardboard box with red stepped inlay.
What is a Nakiri knife?
The Nakiri looks like a small meat cleaver. In reality this knife is anything but.
You can read more about Nakiri knives if we've got you interested in them.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.