Made in Japan

Sawakazuma Yugiri Shironiko Nashiji Nakiri Knife 165 mm / 6.5" Maple and Renghas Handle

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Discover the perfect blend of craft and luxury with the Sawazuma Yugiri Shironiko Nakiri Knife. Its high-carbon Shironiko white steel blade ensures unparalleled sharpness, while its handle crafted from elegant maple and renghas creates an exquisite look. Enhance your culinary experience with this special knife.

Ideal for: Chopping, slicing, disjointing, dicing, and julienning. 

Useful on food types: Variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Nakiri Knife
Blade Material: Shironiko / White Steel #2 Carbon Steel
Blade Length: 165 mm (6.5")
Edge Type: Double Bevel
Handle: Maple and Renghas (Due to natural material, wood pattern may vary)

Weight: 159 g
Blade Width: 50 mm
Blade Thickness: 3 mm
Handle Length: 125 mm

Handle Thickness: 25 mm

Nakiri Japanese vegetable knives are double bevel knives designed specifically for use with vegetables.  The double bevel vegetable knife is a great option for breaking down any fruits or vegetables. The Nashiji finished blade provides superior edge retention and sharpness, while its ergonomic handle offers exceptional balance. Enjoy superior performance in the kitchen.

This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.

*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.

Japanese Nakiri knives have long, broad, and flat design allows for ease-of-use when implementing rocking, chopping, cutting, and mincing motions. The double bevel, wide blade allows cooks to prep whole cabbages with ease and the handle clearance allows plenty of room for your hand while working.  Easy to work with, it is understandable why the Nakiri chef knife is first up when daikon, cabbage, or other vegetables reach the countertop.

Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves. 

The Japanese Nakiri knife cannot be used to cut bone or frozen food, as it may chip.  You should also avoid using a dishwasher to clean it.

Get the ultimate cutting experience with Hasu-Seizo 

Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike.

Check out our catalog today to find the perfect Japanese Nakiri knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.

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