100 Knives - Nakleaver (Mini Cleaver/Nakiri)

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100 Knives - Nakleaver (Mini Cleaver/Nakiri)

Name: 100 Knives - Nakleaver (Mini Cleaver/Nakiri)
Brand: 100 Knives
Price: 1089.0 USD
Availability: OutOfStock

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100 Knives - Nakleaver (Mini Cleaver/Nakiri)

$1,089.00

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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel

White paper 1 - (Shirogami1) Core Steel Wrought Iron (Wagon Wheel)

Maintenance

Moderate

3 / 5

How to care for this steel

Style

Nakiri

Blade Material

White paper 1 - (Shirogami1) Core Steel Wrought Iron (Wagon Wheel)

Handle Material

Integral Black Micarta Spacer Spalted Tamarind

Bevel

Double

Edge Length

154mm

Overall Length

310mm

Spine Thickness Heel/Mid

3.8mm/2.8mm

Blade Height @ Heel

62mm

Weight

249g

An In Depth Look

Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type Read

Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Craftsmanship Without Borders

At Chef’s Edge, we believe that world-class craftsmanship knows no borders. While Japan remains the heart of our collection, we also work directly with some of the most respected blacksmiths from across the globe, including makers in Poland, England, the United States, Australia, and beyond.

Each knife we select is made by hand, forged with purpose, and built to perform, whether it comes from a traditional Japanese forge or a small, modern workshop on the other side of the world.

We’re proud to showcase a global community of artisans who share a singular dedication to quality, precision, and the art of the blade.

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