Shibata San compares his hand-forged blades to wild cats that nature perfectly created to catch prey as quickly as possible without much effort. He tries to apply that philosophy to every example of his knife, and this Nakiri is no exception and is a real "jaguar" in the world of knives.

The nakiri knife is considered the most ideal knife for cutting vegetables. Its flat profile allows it to simultaneously contact the worktop with a large surface area and make a clean and precise cut. It is excellent for chopping and mincing herbs or garlic. In addition to everything mentioned, what makes Nakiri really special is the extremely thin blade that goes through the hardest foods without any problems. Even when slightly dulled, due to this feature, it will give you the impression that the Nakiri is perfectly sharp for an extremely long time.

The blade is made of Aogami Super steel, which is considered the best steel for making kitchen knives.
Highly polished blade - Migaki finish, with an elegant and unobtrusive signature of the blacksmith, gives this knife a minimalist look and significantly contributes to the performance of the knife.

The handle is handcrafted in a traditional octagonal shape for a perfectly non-slip grip. It is made of pakka wood with a red shade of mahogany and a black shade for the collar.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. 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. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
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 rind, pits...
-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".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".