The Nakiri is the tradition Japanese double bevel vegetable knife. It has maximum edge contact with the cutting bard with its flat blade edge, and is perfect for everyday veg prep.

Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and may develop rust spots if left wet after use.

For more information check the definitive guide to Japanese steel

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife