Miyabi Koh Nakiri Knife

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat profile and straight edge make it ideal for clean, efficient cuts through everything from leafy greens to dense root vegetables.

FC61 is a fine carbide stainless steel that allows for a much thinner, sharper edge than standard kitchen knives. Because it is ice-hardened to 61 Rockwell, it maintains that sharp edge significantly longer while remaining resistant to chipping and corrosion.

Yes, the handle features an ergonomic, octagon-shaped design that provides a secure, comfortable grip. This shape is a hallmark of traditional Japanese cutlery and is designed to reduce hand fatigue during repetitive chopping tasks.

No, this knife should be hand-washed only. Dishwasher detergents and high heat can damage the Pakkawood handle and dull the fine edge of the blade prematurely.

While the Nakiri is primarily designed for a push-cut motion, the slight curve toward the tip allows for gentle rocking cuts if needed. However, it is best suited for vertical chopping rather than the deep rocking motion used with a Western-style chef's knife.