Kunio Masutani makes one of the sharpest knives in the world, and this Nakiri is just like that!

Nakiri is a knife specially designed for processing vegetables. Its flat blade profile comes into contact with a large surface area of ​​the worktop and is ideal for chopping and finely slicing vegetables. The blade of the Nakiri knife is extremely thin and delicate, which results in less resistance even when cutting the hardest vegetables.

This knife is made in 3 layers in the San-mai technique, of which the central layer is VG1 steel, which is extremely resistant to external influences, can be sharpened easily and quickly, and is one of the favorite Japanese steels in our area. The blade has a Tsuchime finish, i.e. traces of forging. In addition to these marks giving the knife an aesthetic element, they also have a functional role, which is preventing food from sticking to the surface of the blade.

The handle of the knife is made in European style from mahogany wood of an elegant brown color with hints of red, firmly fixed with two rivets and has a shape that perfectly adapts to the user's hand.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".