Japanese Made Carbon Steel Nakiri - 165mm

Name: Japanese Made Carbon Steel Nakiri - 165mm
Brand: Third-Party Resale
SKU: NAKIRI-KNIFE.165MM
Price: 230.0 USD
Availability: InStock

The vegetable specialist. With its flat edge and rectangular profile, the 165 mm Nakiri excels at push cuts, straight slices, and quick chopping (lightly). From matchstick carrots to leafy greens, it glides flush to the board with clean precision. Forged from high-carbon steel at Tadafusa in Sanjo, Japan it’s a knife built for daily prep — practical, honest, and durable. Care for it simply: hand wash, dry, and put it back to work. The steel will patina, but the edge will stay true.

$230

Only 1 in stock

Japanese Made Carbon Steel Nakiri - 165mm

Japanese Made Carbon Steel Nakiri - 165mm

$230

Only 1 in stock

Shirogami White Paper Steel
63 HRC
Walnut handles
Made in Japan

Knife Care & Use

These carbon steel knives are utilitarian tools — sharp, responsive, and made to be used. They’ll reward a little attention with a lifetime of service.

Hand wash only. Wipe clean with warm water, then dry immediately. Never put in the dishwasher.
Chop lightly. Designed for vegetables, fish, and boneless meat — not bones, frozen food, or hacking.
Expect patina. Carbon steel naturally darkens and oxidizes with use. This isn’t damage, but a protective layer that tells the story of your cooking.
Oil when needed. A thin coat of camellia oil keeps blades protected between uses, especially in humid kitchens or longer storage.

Treat them as working tools — not ornaments — and they’ll stay razor-sharp, honest, and dependable for years to come.

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