Yoshihiro White Steel #1 Stainless Clad Nakiri Vegetable Knife with Magnolia Wood Handle

The White Steel #1 high carbon steel core, with an HRC of 64, provides an extremely sharp edge that maintains its sharpness over an extended period. The stainless steel cladding enhances the blade's durability, making it more forgiving to exposure to water while preserving superior edge retention and sharpness.

One of the most sought-after knives, the traditional Japanese vegetable knife known as the Nakiri is fast becoming an essential companion to the popular chef's knife. Reminiscent of a small cleaver, this knife excels at chopping through root vegetables and thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Preparing delicious meals begins with selecting wholesome ingredients and using the best tools, such as a high-quality chef’s knife, to transform every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the most straightforward tasks are enhanced by a handcrafted knife.

Care and sharpening are crucial in traditional Japanese knife-making, which values a sharp edge requiring attention and care. Sharpening and honing should be performed using only water whetstones. Always hand wash and dry immediately, especially when working with acidic ingredients, and avoid using the knife on objects such as bones, nutshells, and frozen foods.