The Nakiri is THE knife designed for vegetables, with its tall blade and gently curved edge for a large contact surface on the cutting board. I've thinned the blade near the handle for a light, precise feel in hand. This raw, textured forge finish isn't just an aesthetic detail, it's a remnant of the heat treatment that helps food release from the blade during cutting. "The octagonal handle, a classic of Japanese cutlery, completes this traditional knife finished with my signature cork front bolster As for steel, I work exclusively with carbon steel, either 100Cr6 or C130, one of the highest carbon steels on the market, for an edge that holds up over time.
