The Nakiri is the traditional Japanese vegetable knife. The straight blade makes it ideal for precise work such as julienne, as well as fine slicing and dicing. The deep blade also means it is the perfect tool for slicing through harder, bigger root vegetables like squash.
Constructed with an Aogami Super cutting core and clad in stainless these knives come with a red sandalwood handle and black pakka wood ferrule.
Important information; Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. They must be dried after use and traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered. You can purchase rust erasers to clean the blades.