ARTIFACT Nakiri

A Nakiri is a specialized vegetable knife designed for push-cutting and chopping produce. Its flat profile and squared-off tip make it ideal for clean, consistent cuts on everything from leafy greens to root vegetables, though it is not intended for heavy-duty tasks like hacking through bones or frozen foods.

Yes. Because this is high-carbon steel, it is reactive and will rust if left wet. You must hand wash and dry the blade immediately after every use, and we recommend applying a light coat of food-safe mineral oil if you are storing it for an extended period.

The blade will naturally change color over time, developing a grey or blue-black patina as it reacts with the acidity in the foods you cut. This is not a defect or rust, but a protective layer that adds character and tells the story of your knife's usage.

While it offers professional-grade performance, it requires a higher level of maintenance than a standard stainless steel knife. If you are comfortable with hand-washing and drying your tools immediately, it is a fantastic entry point into traditional Japanese cutlery.

Given the 63 HRC hardness, this blade holds an incredibly sharp edge for a long time. When it eventually dulls, you should maintain it using a whetstone rather than a pull-through sharpener, which can damage the delicate geometry of the edge.