This Nakiri is made for vegetables and precise board work. At 18.5 cm it offers plenty of usable edge, while the 4.3 cm blade keeps it a little slimmer and more agile than many traditional Nakiri.
The blade is forged as San-mai, with a C70 carbon steel core at around 60–61 HRC and mild steel cladding. Despite the substantial 3 mm spine, it is ground very thin behind the edge, giving it a solid feel in the hand while still cutting cleanly and efficiently.
I deliberately left part of the original forge scale on the upper section of the blade. Together with the etched hand finish, it keeps the forged character visible instead of polishing every trace of the process away. The blade is protected with carnauba wax.
The handle is made from olive wood in a traditional Japanese octagonal form.
I would mainly use this knife for vegetables, herbs and general board work. The thin edge is made for clean cutting, not for bones, frozen food or twisting through hard material.
Specifications
– Knife type: Nakiri
– Blade length: 18.5 cm
– Blade height: 4.3 cm
– Blade thickness: 3 mm
– Handle length: 11.5 cm
– Steel: San-mai — C70 core with mild steel cladding
– Hardness: approx. 60–61 HRC
– Handle: Olive wood
– Grind: High Flat Grind
– Finish: Etched hand finish with retained forge scale
