Traditional Japanese Nakiri Vegetable Knife

Traditional Japanese Nakiri Vegetable Knife with Stainless Steel Blade

The Specialist for Asian Cuisine

While versatile chef's knives with pointed tips dominate the Western world, in Japan, there is a specific tool for every task. The Nakiri bōchō (literally translated as "knife for cutting vegetables") is characterized by a straight blade without a pronounced point. This shape allows for a smooth up-and-down chopping motion, with the edge making full contact with the cutting board along its entire length. Vegetables such as daikon radish, carrots, or cabbage are cut cleanly and do not remain connected by uncut threads. The blade of this model is also aesthetically darkened and lightly textured on the upper section, which, along with the stamped Japanese characters, highlights the authentic look of the knife.

Master the Art of Asian Cooking with Japanese Knives

Proper Use and Essential Care

Thanks to the use of stainless steel, the blade is highly resistant to corrosion. However, to ensure your knife remains sharp and beautiful for as long as possible, never wash it in the dishwasher. Harsh detergents and hot water will irreversibly damage both the edge and the wooden handle. After use, simply hand wash the knife in warm, soapy water and dry it immediately with a soft cloth. We recommend occasionally treating the hardwood handle with a drop of linseed or sunflower oil to prevent the wood from drying out. The knife weighs a mere 105 g (3.7 oz) and features a very thin edge; therefore, please remember that it is under no circumstances intended for chopping bones, frozen foods, or extremely hard ingredients, as this could cause the blade to chip.

Technical Parameters of the Nakiri Knife

To maintain the perfect sharpness of your new kitchen companion, we highly recommend adding a high-quality Japanese whetstone from our accessories range to your order.

Sharpening a Knife Correctly