Japanese Nakiri Knife 16.2 cm NJN008

Knife Characteristics

Nakiri is a traditional Japanese vegetable knife, designed for precise, vertical chopping and cutting thin slices. Thanks to its very thin 1 mm profile and 36 mm height, the blade passes through produce with minimal resistance. The short blade and low weight ensure full control over movement, even during extended use. Excellent for: napa cabbage, chives, leeks, cucumber, tomato, herbs, mushrooms.

Technical Specifications

Type: Nakiri

Total length: 287 mm

Blade length: 162 mm

Blade thickness: 1 mm

Blade height: 36 mm

Weight: 93 g

Steel: high-carbon, San Mai – three-layer construction in which a hard high-carbon steel core is protected by two layers of softer steel, combining sharpness with crack resistance

Grind: straight, thin, Japanese profile for cutting vegetables

Handle: wood, 2 rivets

Kanji translation:

The following characters are on the blade:

長治 Nagaji / Nagaharu

Meaning:
長 (naga / chō) – “long”, “great”, “extended”
治 (ji / haru / osamu) – “to heal”, “to cure”, “to govern”, “to master”

High-Carbon Steel Knife Care

After each use, rinse the blade with warm water and dry thoroughly.

Do not leave the knife wet or in the sink.

After extended periods of non-use, wipe the blade with a thin layer of oil (e.g. camellia oil, cooking oil).

Do not wash in dishwasher.

Use wooden or plastic (PP) cutting boards.

Sharpen regularly on whetstones (grit 1000–3000).