KOTAI Hashi Nakiri Knife

The Nakiri features a flat, straight blade profile that makes full contact with your cutting board, allowing for clean, efficient push cuts through vegetables. Unlike a chef's knife, which has a curved belly for rocking, the Nakiri is specifically optimized for chopping, dicing, and slicing produce with precision.

No, this knife is designed specifically for vegetables. The blade is thin and optimized for precision work with produce; using it on bones, frozen foods, or dense meats can chip or damage the edge.

To keep the edge sharp, we recommend regular honing with a honing rod and occasional sharpening with a whetstone. Avoid using pull-through sharpeners, as they can be too aggressive and remove too much material from the high-carbon steel.

No, this knife is not dishwasher safe. The high heat and harsh detergents can damage the pakkawood handle and dull the blade edge prematurely; always hand wash and dry it immediately after use.

A full tang means the metal of the blade extends all the way through the handle. This provides superior balance, structural integrity, and durability, ensuring the knife feels sturdy and secure in your hand during heavy prep work.

This knife features a double-bevel edge, which means it is sharpened equally on both sides. This makes it perfectly suitable and comfortable for both left-handed and right-handed cooks.