Hajimaru Ginsan Nashiji Nakiri 160mm - Mono Bubinga

Built specifically for vegetables, the Nakiri has a flat edge and straight blade designed to go straight down through onions, carrots and cabbage rather than rocking back and forth like a Gyuto. If your chopping board's usually covered in veg, this one will do all your heavy lifting. Also, the most aesthetically pleasing knife to show off on your knife rack in our humble opinion.

A closer look: The blade is made from Ginsan (silver-3) steel, a stainless steel that sharpens easily, holds a keen edge, and doesn’t punish you for the odd missed wipe-down. It’s clad in a Nashiji finish, a textured “pear skin” surface that looks great and helps stop sliced veg sticking to the blade. At 61 HRC it’s hard enough to stay sharp through a lot of prep without being so brittle that it chips easily. The octagonal bubinga handle gives a secure, comfortable grip, and its shape lets you feel the blade’s orientation without looking. Hand wash, dry it off after use, and give it a few passes on a whetstone now and then, and it’ll serve you for years.

This Knife:

Type - Nakiri

Length - 160mm / ~ 6.3 inches

Steel - Ginsan steel, Nashiji Clad

Maintenance - Medium

Handle Material - Octagon Bubinga

HRC - 61

Made in Japan.

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