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.

VG10 is perhaps the most common of the stainless steels found in Japanese knives. Made by Takefu Special Steel, it’s quality and all round high performance make it a great choice for a knife with good edge holding, low maintenance, and low fragility. VG10 is slightly softer than it’s high-carbon steel counterparts, and as such can be more robust and hard-wearing.

For mor 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