This knife was forged in the Tosa region of Japan. For lovers of tradition, it is interesting that it was forged from white steel no. 2, which in its structure is most reminiscent of the famous Tamahagane steel, from which katanas were made.

Due to its flat profile and extremely large contact surface with the board, Nakiri is considered the best knife for vegetables. Precisely because of the mentioned flat blade, Nakiri knives can be cut the thinnest and are among the sharpest in the world. If you consume and prepare a lot of fruits and vegetables, Nakiri is the knife for you!

As we mentioned, in this knife there is Shirogami - carbon steel and it represents the middle layer. Around it, there are two protective layers of softer, stainless steel that, in addition to preventing the knife from rusting, also have the function of absorbing shocks that could otherwise damage the extremely hard steel. This steel lamination technique is called San-mai. Immediately after the polished blade, we come across "kasumi", a hazy finish and then "tsuchime", i.e. the part on which traces of hammering have been left. Overall, this knife really has a great deal of tradition and blacksmithing in it.

The handle is made of cherry wood in an oval shape and is particularly finely polished to a high gloss. It gives the user a feeling of comfort and safety in the hand.

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. 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".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.