The Wasabi Nakiri is a traditional Japanese vegetable knife.
It is a particularly well-balanced knife suitable for mincing, cutting, dicing and peeling vegetables.
With its straight blade, edge, and spine, the Nakiri isn’t rocked like a chef’s knife. Instead, use a simple push cut and enjoy the clean, swift work it makes of vegetables of all kinds.
All Wasabi blades are made of corrosion-resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed look. The knife is completed with a smooth, water-resistant black polypropylene handle impregnated with bamboo powder, providing a good grip and a contemporary look and feel.
Features:
- Blade Length: 16.5cm
- Hand-sharpened 16° blade
- Made with high carbon 1K6 stainless steel
- The handle is made from smooth black polypropylene
- Crafted in Japan
Use & Care:
One aspect of caring for your knives is maintaining the edge and sharpening when needed, but how you use them daily is just as important.
Cutting Technique:
- Use a smooth, slicing motion – never up-and-down chopping, piercing or stabbing (unless using a Kai knife designed for this, e.g. Seki Magoroku Shoso Deba, heel only).
- Think of using a handsaw: push forward and down, then pull back towards your body.
- Avoid using Shun knives on hard materials such as bones, joints, frozen foods, or very hard vegetables like pumpkin.
- Do not apply sideways force or twisting to the blade, as this can cause chips or cracks.
Cutting Surface:
- Use wood, wood composite, or polyethylene cutting boards to protect your blade’s edge.
- Avoid tile, ceramic, marble, granite, or glass boards – these will damage your knives quickly.
Cleaning:
- Always hand-wash with mild dish soap (avoid citrus-based soaps).
- Rinse and towel dry immediately, then let air dry briefly before storing.
- Never leave your knife sitting in a sink or submerged in water.
Storage:
- Store knives safely in a block, sheath, knife case, in-drawer tray, or on a magnetic wall holder.
- Do not leave knives unsheathed in a drawer – this can damage blades and pose a safety risk.
Sharpening & Honing:
- Hone weekly with a Shun Honing Steel to maintain edge sharpness.
- Use a Shun or Seki Magoroku Whetstone when sharpening is required.
- Alternatively, have your knives sharpened professionally.
As your Kai Shun retailer, Chefs Complements can recommend professional sharpeners or advise you on sharpening services.
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