The Nakiri is a fantastic vegetable knife. The blade profile is thin which allows it to cut even hard vegetables with ease. I first made this knife several years ago because it was the "in thing" among chefs. Then I realized how useful this blade can be. If you are vegetarian or consume a lot of vegetables, this is a must in your kitchen.
Note: This knife is not a cleaver. It is not meant chop bone. This knife-edge has a very thin profile for cutting hard root vegetables without cracking them.
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- 1 Blade Steel
- 2 Handle
- 3 Summary
Carbon SteelToughness is the number one quality of this blade steel, which is why this is the most commonly used steel for knives. Will rust without proper care.
Tool BlackThe result of etching carbon steel produces a protective coating that is dark grey to black.
Blued SteelBluing is a passivation process in which steel is partially protected against rust giving a blue-black appearance.
Stainless SteelSteel that is highly resistant to corrosion.
Damascus SteelA mix of stainless and carbon steels forgewelded together and characterized by distinctive patterns of banding and mottling.
Black G10G-10 is a high-pressure fiberglass laminate, a type of composite material.
Figured WalnutDo to the nature of wood, the grain can vary from this photo.
Curly MapleDo to the nature of wood, the grain can vary from this photo.
Mosaic PinsAdd a decorative mosaic pin to your knife handle. Styles and patterns vary, we will contact you after your order regarding pin choice.
Thanks for your interest but my books are currently closed.