The nakiri does not feature a sharp tip but instead has a square head that continues into a straight belly. Its straight cutting edge with minimal curve makes it ideal for push-chopping (vertical slicing of the ingredients) as opposed to using a rocking motion to slice. This knife feature 1095 high carbon steel, with added thickness and depth over my standard nakiri. Additionally, I used a piece of Shedua wood for the handle. It’s a tough, durable wood that is highly prized and rare to find.
overall length: 13-3/16’’
blade length: 8-1/4’’
blade depth: 2-1/4’’
The nakiri does not feature a sharp tip but instead has a square head that continues into a straight belly. Its straight cutting edge with minimal curve makes it ideal for push-chopping (vertical slicing of the ingredients) as opposed to using a rocking motion to slice. This knife feature 1095 high carbon steel, with added thickness and depth over my standard nakiri. Additionally, I used a piece of Shedua wood for the handle. It’s a tough, durable wood that is highly prized and rare to find.
overall length: 13-3/16’’
blade length: 8-1/4’’
blade depth: 2-1/4’’
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5