{"title":"Nakiri Knives","description":"\u003ch2\u003eNakiri Knives Collection\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNakiri knives\u003c\/strong\u003e are traditional \u003cstrong\u003eJapanese vegetable knives\u003c\/strong\u003e, widely used in Japanese households for their ability to \u003cstrong\u003equickly and efficiently chop, slice, and mince vegetables and fruits\u003c\/strong\u003e. With a \u003cstrong\u003ethin, double-bevel blade\u003c\/strong\u003e and a straight edge profile, Nakiri knives ensure clean, precise cuts without crushing delicate ingredients.\u003c\/p\u003e\n\u003cp\u003eDesigned specifically for vegetable preparation, Nakiri knives are a \u003cstrong\u003epopular choice among vegetarians and home cooks\u003c\/strong\u003e who need a high-performance knife for effortless meal prep. The tall blade provides ample knuckle clearance, making repetitive chopping easier and more efficient.\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003eNakiri Knives Collection\u003c\/strong\u003e includes a selection of \u003cstrong\u003ehand-forged high-carbon and stainless steel Nakiri knives\u003c\/strong\u003e crafted by Japan’s finest blacksmiths. Whether you are a professional chef or a home cook seeking the perfect vegetable knife, a Nakiri is an essential addition to your kitchen.\u003c\/p\u003e\n\u003cp\u003eFor a more versatile all-purpose knife, check out our \u003ca href=\"\/collections\/gyuto-knives\"\u003eGyuto Knives Collection\u003c\/a\u003e. If you prefer a hybrid knife that blends Nakiri and slicing capabilities, explore our \u003ca href=\"\/collections\/kiritsuke-knives\"\u003eKiritsuke Knives Collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrowse our Nakiri Knives Collection\u003c\/strong\u003e and experience precision vegetable cutting with a traditional Japanese knife.\u003c\/p\u003e","products":[{"product_id":"tokushu-knife-tsuchime-sld-165mm-nakiri-walnut-wa-handle-semi-stainless-steel","title":"Tokushu Knife Tsuchime SLD 165mm Nakiri","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTokushu Knife by Tadafusa Tsuchime SLD Nakiri 165mm with Amboyna Burl and Horn Handle\u003c\/strong\u003e brings together Sanjo craftsmanship, reliable semi-stainless performance, and a custom handle upgrade that makes each knife feel distinct in hand. Forged in Tsubame-Sanjo, Niigata, Japan, this nakiri is built for clean, confident vegetable prep with the added durability and edge retention that make SLD steel such a practical choice for daily kitchen work.\u003c\/p\u003e\n\u003cp\u003eSLD is a semi-stainless steel originally developed by Hitachi, valued by Japanese knife users for its carbon-steel-like edge retention with easier care than fully reactive carbon steel. It takes a sharp, aggressive edge and holds it well through demanding prep, making this knife a strong choice for potatoes, squash, onions, cabbage, herbs, and everyday vegetable work. The stainless cladding adds extra protection and keeps maintenance simple: wash by hand, dry thoroughly, and avoid leaving the blade wet or sitting in acidic ingredients.\u003c\/p\u003e\n\u003cp\u003eThe tsuchime hammered finish gives the blade a classic Japanese look while helping reduce drag through dense ingredients. As a nakiri, this knife is designed for push cutting, chopping, and clean vertical cuts rather than rocking through bones or hard frozen foods. The tall 49mm blade height gives excellent knuckle clearance and a confident board presence, while the 165mm length keeps it nimble enough for home kitchens and professional prep stations alike.\u003c\/p\u003e\n\u003cp\u003eEach knife is finished with an upgraded \u003cstrong\u003eAmboyna Burl and Horn Wa handle\u003c\/strong\u003e, giving this Tokushu Knife Malta version a more refined, collectible feel than the standard handle option. Amboyna burl is prized for its dramatic figuring, warm color variation, and natural depth, while the horn ferrule adds a clean traditional accent. Because natural burl and horn vary from handle to handle, each knife has its own individual character.\u003c\/p\u003e\n\u003cp\u003eFor the best possible cutting experience, this knife can be paired with professional sharpening before use. A properly sharpened SLD nakiri should feel crisp, controlled, and precise through vegetables, rewarding clean technique and a knife-friendly cutting surface.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Tokushu Knife SLD Nakiri good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This nakiri is an excellent choice for home cooks who want Japanese knife performance without the higher maintenance of fully reactive carbon steel. The SLD semi-stainless core offers strong edge retention, while the stainless cladding makes daily care easier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a nakiri best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A nakiri is designed for vegetable prep. Its flat edge profile and tall blade make it ideal for push cuts, chopping, and clean slicing through ingredients like onions, carrots, potatoes, cabbage, herbs, and squash. It is not intended for bones, frozen food, twisting cuts, or hard impacts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for SLD semi-stainless steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash the knife by hand with mild soap, dry it immediately, and store it safely. SLD is easier to maintain than traditional carbon steel, but it is still best treated with care. Avoid the dishwasher, soaking, cutting frozen foods, or scraping the board with the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Why choose the Amboyna Burl and Horn handle?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The Amboyna Burl and Horn handle adds comfort, balance, and a premium visual upgrade. Each handle has natural variation, so every knife has a one-of-a-kind look while maintaining the traditional wa-handle feel many Japanese knife users prefer.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife by Tadafusa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade In:\u003c\/strong\u003e Tsubame-Sanjo, Niigata, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SLD Semi-Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime Hammered Finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 165mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 3mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 140g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Amboyna Burl and Horn Wa Handle (Note each handle is unique in appearance) \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel:\u003c\/strong\u003e Double Bevel, 50\/50\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e This is a high-performance Japanese kitchen knife. Use it on vegetables, boneless proteins, and appropriate ingredients only. Do not use it on bones, frozen food, hard seeds, shellfish, or anything harder than you would comfortably chew. Hand wash and dry immediately after use.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Standard Amboyna","offer_id":49870022803713,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna with Contrast","offer_id":49870022836481,"sku":null,"price":229.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-knife-sld-tsuchime-nakiri-overhead-view.jpg?v=1783625088"},{"product_id":"nigara-sg-strix-damascus-hakata-kiritsuke-nakiri-with-amboyna-burl-handle","title":"Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri 167mm with Amboyna Burl Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri with Amboyna Burl Handle is a specialty Japanese kitchen knife that blends traditional Hirosaki craftsmanship with advanced powder metallurgy. Made by Nigara Hamono in Hirosaki, Japan, this 180mm hakata-style nakiri features an SPG STRIX powder stainless steel core hardened to approximately 65 HRC, giving it edge retention and cutting performance that rivals high-end carbon steels like Aogami Super, but with far less maintenance.\u003c\/p\u003e\n\u003cp\u003eThis knife is built for cooks who love clean push cuts, precise vegetable work, and the feeling of a thin, high-performance Japanese blade moving effortlessly through ingredients. The hakata-style nose gives the knife extra versatility compared with a standard nakiri, making it especially useful for tip work, detail cuts, and destroying onions with speed and control. The blade is finished with stainless Damascus cladding, a migaki tsuchime hammered matte polish, and Nigara’s machine-engraved mark, creating a look that is both refined and unmistakably modern.\u003c\/p\u003e\n\u003cp\u003eWe paired this blade with a stunning octagonal amboyna burl and horn handle, chosen slightly longer because the balance felt excellent in hand. The result is a visually striking, performance-driven tool that feels planted, comfortable, and agile on the board. This is not a German-style workhorse knife. It is thinner, harder, more precise, and more delicate. With proper care and technique, the performance is extremely rewarding.\u003c\/p\u003e\n\u003cp\u003eUse this knife on vegetables, herbs, fruits, and boneless proteins. Do not use it on frozen food, bones, hard squash stems, pits, shells, or anything harder than you can comfortably chew. Avoid twisting, prying, scraping ingredients with the cutting edge, or applying side-to-side pressure. For best results, pair it with a soft, knife-friendly cutting surface like a \u003ca title=\"Hasegawa Cutting Boards\" href=\"https:\/\/tokushuknife.eu\/collections\/hasegawa-cutting-board\"\u003e\u003cstrong\u003eHasegawa Pro Cutting Board\u003c\/strong\u003e \u003c\/a\u003eor similar professional-grade board.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the Nigara SG-STRIX Hakata Kiritsuke Nakiri best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for precise vegetable prep, push cuts, onion work, herbs, fruit, and clean slicing tasks. The tall nakiri-style blade gives excellent board contact, while the hakata-style tip adds extra control for detailed cuts and tip work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is SG-STRIX stainless?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG-STRIX is a high-performance powder stainless steel. It offers excellent edge retention, high hardness, and strong cutting performance while being much easier to maintain than reactive carbon steels. Like all quality knives, it should still be washed and dried by hand after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for home cooks who want a precise Japanese knife and are willing to use proper technique. It is not designed for rough chopping, twisting, scraping, or cutting hard ingredients. If treated correctly, it delivers extremely satisfying performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash and dry it by hand immediately after use. Do not put it in the dishwasher. Avoid cutting hard foods, bones, frozen items, or anything that could chip the fine edge. Use a soft cutting board and maintain the edge with careful stropping or professional sharpening when needed.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e Hakata Kiritsuke Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e San Mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SPG STRIX Powder Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Steel Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki Tsuchime Hammered Matte Polish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMark:\u003c\/strong\u003e Machine Engraved “Nigara Made”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-Bevel, Even 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm (Measured tip to machi) \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 167mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height: \u003c\/strong\u003e50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 175g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Octagonal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Amboyna Burl and Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length:\u003c\/strong\u003e 135mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Wash and dry by hand. Not dishwasher safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare Notes\u003c\/h2\u003e\n\u003cp\u003eThis is a high-hardness Japanese specialty knife designed for precision cutting. Do not cut frozen foods, bones, hard seeds, shells, or dense items that can damage the edge. Avoid twisting the blade during cuts, scraping food with the cutting edge, or using side-to-side pressure. For the best experience, use a soft cutting surface such as a Hasegawa cutting board.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49515471438081,"sku":null,"price":500.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-damascus-hakata-kiritsuke-nakiri-with-amboyna-burl-handle-01-main.jpg?v=1783162483"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/nakiri-819379.jpg?v=1781198324","url":"https:\/\/tokushuknife.eu\/collections\/nakiri-knives.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}