We chose to forge the Nakiri in Seki, Japan, a city renowned for 800 years of knife production. The double bevel-edged blade is made from 66 layers of Damascus steel with a VG-10 stainless core. It’s full tang, meaning it’s crafted from a single rod of stainless steel that extends from tip to handle. The result is a higher carbon content, creating a harder, sharper, perfectly balanced blade that keeps its edge shape for longer. Since the steel is compressed and folded together, you’ll notice an eye-catching wave pattern that’s unique to each knife.
With a comfortable, hand-finished polymer handle that’s both slip- and stain-resistant and a long, thin rectangular blade, the Nakiri is the knife you should reach for when you’re looking to efficiently chop, slice, or mince produce, from fruit salads and mirepoix to stir-fries and beyond.