Japanese Nakiri Hocho

Japanese Nakiri Hocho – The Master of Herbs and Vegetables

Technical Parameters and Specifications

This knife combines traditional Japanese geometry with modern materials that simplify routine maintenance in the home kitchen.

Sharpening a Knife Correctly

History and Purpose of the Nakiri Knife

The Nakiri (meaning "vegetable cutter") has its roots in Japan's Edo period. While samurai swords were built for combat, these knives were designed for everyday survival in households where vegetables and rice were the staples. The characteristic rectangular shape is not intended for chopping bones but allows the cook to easily scoop up chopped vegetables directly from the board into the pot. Interestingly, because of the thin blade profile, the knife does not crush the vegetable cells but slices them cleanly, preserving more juice and flavour within the produce.

Usage and Maintenance Guide

To ensure this knife serves you for many years, provide it with proper care. Wash it in warm water with mild detergent after each use and dry it immediately with a cloth. The wooden handle benefits from occasional rubbing with food-grade oil to maintain its flexibility and appearance. Never wash the knife in a dishwasher! Harsh chemicals and high temperatures destroy the edge and the structure of the natural wood. Use only whetstones or honing steels specifically designed for kitchen knives for sharpening.

Safety Guidelines

• This knife is strictly intended for slicing vegetables, herbs, and fruit.
• Never use it to chop bones, frozen foods, or for prying – this may cause irreversible damage to the blade.
• Due to its light weight and high sharpness, always work with focus and store the knife out of reach of children.

We recommend pairing this knife with a high-quality wooden cutting board and a magnetic strip for safe storage to protect the edge from dulling.