Description
Blade: 8″ 220-layer high carbon “Ladder” pattern damascus steel
Handle: 5″ micarta, brass, stabilized maple burl
The nakiri is an early Japanese all-purpose cooking knife, similar in function to the European chef’s knife familiar to most people today. As European cuisine–and knives–began to arrive in Japan, the nakiri took on the identity of a “vegetable cleaver.” Thin and nimble, these knives are very versatile for most forms of cooking. Some nakiri have virtually no curvature to the edge and are meant strictly for up-and-down chopping. Mine have some curvature so that they can also be used effectively in a rocking motion.