The Nakiri knife from Yaxell’s Rei series is crafted from 69 layers of Damascus steel, featuring a VG10 core, 61 Rockwell hardness, a black and red Pakkawood handle, and the Samurai family crest embedded in the grip. The blade is coated with DLC (Diamond-Like Carbon), enhancing durability and delivering a superior tactile experience.
Sharpened on both sides, this knife is suitable for both right- and left-handed users. It is specifically engineered for effortless vegetable preparation.
Known as the “vegetable knife” in Japanese cuisine, the Nakiri is rooted in traditional Japanese cutting techniques. Its rectangular, straight-edged blade is designed for efficient slicing, mincing, and chopping of vegetables.
The flat edge ensures full contact with the cutting board, enabling clean, precise cuts without rocking. Whether you're a professional chef or a home cook, the Nakiri offers exceptional control and ease of use when preparing plant-based dishes.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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