The Nakiri knife is used for precise chopping and slicing of vegetables. It is one of the most recognizable Japanese knife designs, combining elegant aesthetics with improved performance. Thanks to its flat profile, it is easier to sharpen, allowing for an exceptionally thin blade that effortlessly slices through even the hardest ingredients. Additionally, its broad surface remains in full contact with the cutting board, making it especially useful when chopping herbs.
The steel used to manufacture this knife is SLD, a semi-reactive material developed by Hitachi for cutting other metals. However, it has gained significant popularity in kitchen knife production and is highly valued for its hardness, outstanding sharpness, and high resistance to corrosion compared to its carbon counterparts. Its unique structure enables it to retain its edge much longer than other steels—the fact that it is used to cut metal alloys speaks volumes about its durability. The distinctive hammered finish, exclusive to the Tadafusa forge, adds to its signature look.
The knife’s handle has an oval shape and is made of walnut wood combined with a black pakkawood collar. This design was carefully selected during a visit to Japan and the forge itself. The highly polished finish ensures a comfortable grip.
Specifications:
Manufacturer: Tadafusa
Blade Type: Nakiri
Blade Length: 165 mm
Total Length: 310 mm
Weight: 155 g
Edge Type: Double bevel
Spine Thickness: 4 – 1.9 mm
Steel: SLD
Hardness HRC: 62
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
