Yoshihiro Nashiji High Carbon White Steel #2 Japanese Nakiri Vegetable Knife with Cocobolo Wood Handle

Crafting knives of such exceptional performance and beauty with steel of this caliber requires an extraordinary level of skill, reflecting the mastery of our artisans. One of the most popular knives among cooks today is the Nakiri, a Japanese vegetable knife known for its double-edged flat blade. This design allows the entire edge to make full contact with the cutting board with each stroke, making it perfect for chopping. The Nakiri's thin and flat edge ensures a full cut with minimal vegetable sticking.

This series is forged by our master artisans with great care, combining White Steel #2 (HRC 63-64) with iron to create a rustic Black-Forged Kurouchi finish. This carbonized coating, formed during heat treatment, provides the blade with a unique aesthetic and added character. The knife is complemented by a traditional octagonal-shaped handle, handcrafted from wood and paired with a water buffalo horn bolster.

From dicing fresh produce to carving a roast chicken, even the simplest tasks are elevated with a handcrafted knife that combines beauty with functionality.

Sharpening and honing should be done with whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods.

Recommended to purchase with Custom-Cut Saya Knife Cover Sheath