Yu Kurosaki Nakiri Senko Ei

The Nakiri is a traditional Japanese vegetable knife designed with a flat profile, making it ideal for push-cutting and chopping produce. Its straight edge ensures full contact with the cutting board, allowing for clean, precise slices through everything from delicate herbs to dense root vegetables.

SG2/R2 is a high-performance powdered stainless steel known for its exceptional edge retention and hardness. While it stays sharp significantly longer than standard kitchen knives, it is also harder to sharpen, so we recommend using high-quality whetstones for maintenance.

Yes, the hammered finish creates small air pockets between the blade and the food, which helps reduce suction and prevents ingredients from sticking to the side of the knife while you chop. It also gives each knife a unique, artisanal aesthetic.

The walnut handle is durable but should be kept dry to maintain its integrity. Avoid soaking the knife in water or putting it in the dishwasher, as moisture can cause the wood to swell or crack over time.

No, this knife is not designed for heavy-duty tasks like cutting through bones, frozen items, or hard pits. The thin, high-hardness edge is optimized for precision work and can chip if subjected to high-impact force or lateral stress.

San Mai refers to a three-layer construction where a hard, high-performance steel core is sandwiched between two layers of softer, protective stainless steel. This provides the superior cutting ability of the SG2 core while adding durability and corrosion resistance to the blade.