San Mai Nakiri

The nakiri is a unique and specialized profile. At first glance it has similarities to cleavers but once you handle it you will understand it's of a completely different breed. This profile has a much flatter edge than santokus or bunkas and paired with the forward balanced blade makes an excellent push cutting and chopping tool. This knife features my typical tapering at the spine and thin geometry behind the edge to make quick work of any and all vegetables on your board. The stainless steel cladding gives you corrosion protection while the high carbon core gives you the performance that we all love from Japanese knives. A specialized vegetable knife ready to be put to work in your kitchen or added to your roll.

Because this knife has a high carbon core steel it will patina from the acids in the ingredients you cut and It will change uniquely to your diet and preferences. You must wash, dry and oil your blade after use and you cannot leave food on the knife for very long or you risk rust/corrosion starting on the core steel. Best practice is to use the knife, then wash, dry, oil and store. I recommend spray on pure camelia oil to make this process quick and convenient.

Handmade in Seattle, WA.

Specifications -

Steel: Stainless steel clad V-toku2 core San mai @ 63-64 HRC

Handle: Figured Myrtle sourced from Oregon

Heel Height: ~2"/50mm

Blade Length: ~7"/177mm

Handle Length: ~4&7/8"/122mm

Thickness of Spine at Heel: ~0.118" /3mm

Near Tip: 0.06"