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Handcrafted Japanese Nakiri

Blade: Double-edged 

Steel: VG10, soft stainless clad

HRC: 60

Size: Blade length 170mm. Total length 310mm. Width 49mm. Width of handle 23mm. Weight 134g. 

Maker: Misuzu in Hyogo, Japan

Purpose: Vegetables. 

Function: Chopping, slicing and shredding. 

Nakiri’s shape is a rectangular head and ‘chin’ at the base. It’s most useful for chopping, slicing and shredding vegetables. 

Traditionally known as ‘mum’s knife’ in Japan up until Meiji Era (1860s onwards), where vegetable was a large part of the diet. ‘Nakiri’ directly translates to ‘cutting vegetable.’ 

Nakiri is increasingly becoming more popular amongst vegetarian and vegan cooks over recent times. 

Knife handle is made with magnolia wood and finished with a natural lacquer of ‘Urushi’. Urushi is a natural tree sap that forms a transparent coating to protect and beautifully enhance traditional Japanese woodwork. It provides water-resistance and an antibacterial effect to keep your handle safe and durable.

Handcrafted in Ono, Hyogo, Japan. This region is one of last of Japan where craftsman are still making knives with traditional knife making skills and practices. Each craftsman works collaboratively to ensure the tradition is kept alive and passed onto the next generation. We are proud to support this community.

Knife care: Please wash and dry the knife straight after use and never put it in dishwasher. Heating the blades will cause stretching and is detrimental to the quality. Please store in a dry and cool spot. We can sharpen your knife whenever needed :)

Also available with a Damacus Steel.

Feel free to contact us with any questions.