Japanese Nakiri Knife 15.3 cm NJN024

Features

The Nakiri is a traditional Japanese knife designed for precise cutting of vegetables and herbs using the ‘push-cut’ technique. Its straight blade allows full contact with the cutting board along the entire edge, significantly speeding up your work.
This piece stands out with an ultra-thin blade (1 mm), a very low weight (128 g), and well-preserved geometry, making it exceptionally agile and responsive in your hand.

Technical Specifications

Kanji Translation

ステンレス鋼
➡️ Sutenresu-kō – “stainless steel”

Next to the character “回” and the seal mark (round medallion) – this is a typical manufacturer/series designation and material information.

In practice, this means that:

• the core or the entire blade is made of stainless steel or an alloy with increased surface resistance,

• the original manufacturer’s markings (vintage signature) have been preserved.

High-Carbon Steel Knife Maintenance

After each use, rinse the blade with warm water and wipe it thoroughly dry. Do not leave the knife wet or in the sink. After a long period of disuse, wipe the blade with a thin layer of oil (e.g., camellia oil, cooking oil). Do not wash in a dishwasher. Use wooden or plastic (PP) cutting boards. Sharpen regularly on water stones (1000–3000 grit).