Nakiri – quick, even cuts of vegetables

The tall, rectangular Nakiri blade was made for “board” work: push-cut, chop, julienne and dice come out exceptionally evenly. The thin back (about 1 mm) and full height of 45 mm minimize resistance and give great clearance for knuckles, while the lightweight design (127 g) makes the knife almost “flow” through vegetables. The traditional lightweight wa handle promotes pinch grip and natural “on-blade” balance.

Key strengths

• High, straight edge – ideal for chopping and pushing the knife around the board.

• Thin back ~1 mm – minimal resistance, clean slices and posts.

• 45 mm high – comfortable clearance for knuckles, great control.

• Blade length 168 mm – agile for home cooking, precise for small jobs.

• Wa handle – lightweight, naturally balanced; comfortable for long slicing.

Explanation

• Wa handle – traditional Japanese lightweight wood handle (usually round or octagonal) with cap/ferrule. Lighter than European ones, shifts the balance toward the blade, favors pinch grip and precision movements; easy for eventual replacement/service.

Application
Vegetables and fruits (shredding cabbage, onions, herbs, hard vegetables like carrots/ celery), precise “board” cuts. Not for bones, frozen foods or undermining.

Care
Hand wash only, dry immediately. Store in a scabbard/leaf. Sharpen on water stones (e.g. #1000 → #3000/6000). Avoid dishwasher and roller sharpeners.

Translation of the engraving (kanji on the wedge)
The vertical inscription is visible in the close-up: 「茂弘作」. – Shigehiro saku, literally “made by Shigehiro”.

Specification

• Type: Nakiri (ryōba – double cut)

• Total length: 300 mm

• Blade length: 168 mm

• Blade width: 45 mm

• Back thickness: about 1 mm

• Steel: high-carbon, forged – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements

• Weight: 127 g

• Handle: wa, wood with metal cap