This knife stays true to Japanese tradition, no reinventing the wheel here. The Nakiri is THE knife made for vegetables, with its tall blade and gently curved edge giving you clean, controlled cuts every time. I've thinned the blade down near the handle, so it feels light and precise in hand. That raw, textured forge finish isn't just for looks, it's a leftover from the heat treatment that helps food release from the blade as you cut. The octagonal handle, a classic in Japanese cutlery, rounds out this traditional build. As for steel, I work exclusively with carbon steel, either 100Cr6 or C130, one of the highest-carbon steels out there, for an edge that holds up over time.
