ARTIFACT Nakiri

A Nakiri is a traditional Japanese vegetable knife. Its straight, rectangular blade is designed for push-cutting and chopping vegetables with precision, allowing you to slice through produce cleanly without needing to rock the blade.

This knife is forged from Shirogami White Paper Steel, a high-carbon steel prized for its extreme sharpness and edge retention. Because it is not stainless, it is reactive and will rust if left wet or dirty, so you must hand wash and dry it immediately after every use.

As a reactive carbon steel, the blade will naturally develop a patina—a darkened, greyish-blue finish—over time. This is a normal chemical reaction to the foods you cut and actually helps protect the steel from corrosion, rather than being a defect.

Keep the knife clean and dry at all times. If you are storing the knife for an extended period or live in a humid climate, apply a thin layer of food-safe mineral oil to the blade to create a protective barrier against moisture.

This Nakiri is optimized for vegetables, fish, and boneless meats. You should never use it on bones, frozen foods, or hard rinds, as the high-hardness steel (63 HRC) is brittle and can chip if subjected to heavy impact or twisting.

The walnut handle is a natural wood product. While it is durable, it should not be soaked in water or put in the dishwasher, as this can cause the wood to warp or crack. If the handle feels dry over time, you can refresh it with a food-safe wood wax or oil.