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Japanese Nakiri Knife

Nakiri Umi Knife

New

$299.90
$299.90 $299.90
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● The Japanese nakiri knife that transforms your prep

Get a Japanese vegetable knife built to slice with unmatched sharpness. The wide Nakiri blade glides through vegetables effortlessly and delivers a clean cut every single time.

● Forged from 67-layer Damascus steel

Damascus steel offers remarkable strength and keeps its edge for years. The 67 layers create a one-of-a-kind pattern on every blade.

● A hybrid handle for the perfect grip

The handle combines resin and wood for an ideal balance between aesthetics and ergonomics. You'll keep total control, even during long prep sessions.

● Built to last for years

Damascus steel resists corrosion, the blade stays sharp with minimal maintenance. You're investing in a tool that'll follow you daily.

Specs
Material: 67-layer Damascus steel
Blade type: Nakiri (Japanese vegetable knife)
Blade length: 7.1 in
Blade height: 2 in
Handle material: Blue epoxy resin and stabilized wood
Steel hardness: 60-62 HRC
Sharpening angle: 15° per side
Care: Hand wash recommended, dry immediately

● FAQ – Common questions

What exactly is 67-layer Damascus steel?

It's steel forged by layering 67 alternating metal sheets, folded and hammered multiple times to create those unique wavy patterns. That gives you a blade that's ultra-sharp, durable, and visually stunning. Every knife has its own pattern – no two are identical.

Will the blade dull quickly?

Nope, Damascus steel is way harder and more durable than standard steel. With normal care (hand wash, light sharpening 1-2 times a year), your blade stays sharp for years. Just avoid the dishwasher and glass cutting boards.

Does the resin and wood handle hold up over time?

Absolutely. The epoxy resin and stabilized wood combo is designed to resist moisture and daily wear. The blue stays vibrant, the wood doesn't crack. Some of our customers have been using theirs daily for 2+ years with zero issues.

Can the Nakiri cut meat too?

It's primarily a vegetable knife, optimized for clean, straight cuts (no rocking motion). You can slice cooked or boneless meat just fine, but for deboning or breaking down large raw cuts, a classic chef's knife will work better.

How do I care for and clean my Nakiri knife?

Hand wash with warm water + dish soap, dry immediately. Never put it in the dishwasher (it damages the blade and handle). A drop of food-safe oil on the blade every 2-3 months keeps the steel flawless and prevents any oxidation.

Is the knife heavy or hard to handle?

Nope, it weighs around 7 oz, well-balanced between the wide blade and handle. The grip is intuitive, even if you're a beginner: the wide blade guides your cut and the ergonomic handle prevents hand fatigue, even after 20 min of prep.

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