Master Vegetable Preparation with Japanese Precision

The Inari Okami Nakiri 165mm High-Carbon Steel Vegetable Knife is a traditional Japanese cleaver engineered specifically for vegetable preparation. Featuring premium PM204 powder steel core with a stunning mirror-polish finish and elegant Mkuruti wood handle, this nakiri delivers professional-grade performance for serious cooks who demand precision and efficiency.

Premium High-Carbon Steel Construction

• 165mm Blade Length (6.5 inches): The ideal size for vegetable prep—large enough for efficiency, compact enough for precise control
• PM204 Powder Steel Core: Advanced powder metallurgy steel (Chinese version of M390) delivers exceptional edge retention and corrosion resistance
• 3-Layer Construction: PM204 cutting core sandwiched between 2 layers of 410 stainless steel for durability and performance
• 60+/-2 HRC Hardness: Professional-grade hardness ensures the blade maintains its razor-sharp edge through heavy use
• 2.2mm Blade Thickness: Perfectly balanced for vegetable work—thin enough for precision, sturdy enough for durability
• Mirror-Polish Finish: Hand-polished to a reflective shine that resists corrosion and showcases premium craftsmanship
• Rectangular Blade Design: Traditional nakiri shape with flat edge for efficient push-cutting technique

Elegant Mkuruti Wood & Decorative Handle

The handle combines premium Mkuruti wood with decorative accents, creating a stunning visual that's as beautiful as it is functional. The ergonomic design provides exceptional grip and comfort during extended vegetable prep sessions.

Why Choose a Nakiri?

The nakiri is Japan's traditional vegetable knife, and professional chefs rely on it for good reason. Unlike Western chef's knives, the nakiri's rectangular blade and flat edge are specifically engineered for vegetable preparation:

• Push-Cut Technique: The flat edge allows you to cut straight down without rocking, creating uniform slices every time
• Wide Blade Surface: Perfect for scooping and transferring chopped vegetables from board to pan
• Thin Edge Geometry: Glides through vegetables with minimal resistance—no wedging or splitting
• Precision Cuts: Create paper-thin slices, perfect julienne, and uniform dice with ease
• Speed & Efficiency: Process large quantities of vegetables faster than with a traditional chef's knife

Perfect For All Vegetable Tasks

This nakiri excels at every vegetable preparation technique:

• Slicing: Paper-thin cucumber, tomato, onion slices with surgical precision
• Dicing: Uniform cuts for even cooking—brunoise, small dice, medium dice
• Julienne: Perfect matchstick cuts for stir-fries and salads
• Chopping: Quickly process herbs, leafy greens, and aromatics
• Mincing: Garlic, ginger, shallots—the flat blade makes mincing effortless
• Crushing: Use the wide blade to crush garlic or ginger

PM204 Powder Steel Advantages

PM204 powder steel represents advanced metallurgy technology that delivers superior performance:

• Exceptional Edge Retention: Stays sharper significantly longer than standard stainless steel
• Superior Corrosion Resistance: Excellent resistance to rust and staining
• Enhanced Toughness: Powder metallurgy creates a more uniform steel structure
• Professional Performance: Used in high-end culinary and industrial applications
• Easy Maintenance: Combines the best of high-carbon and stainless steel properties

Ideal for Plant-Based & Vegetable-Forward Cooking

If you're passionate about vegetable-forward cooking, plant-based diets, or simply love fresh produce, the nakiri is an essential tool. It transforms vegetable prep from a chore into a pleasure, making healthy cooking faster and more enjoyable.

Professional Balance & Control

The carefully engineered balance point and ergonomic handle design reduce hand fatigue during extended prep sessions. Whether you're processing vegetables for meal prep, restaurant service, or family dinners, this nakiri delivers consistent comfort and control.

Care & Maintenance

• Hand wash immediately after use with mild soap and dry thoroughly
• Never use dishwasher—preserves mirror finish and handle integrity
• Regular honing recommended; professional sharpening 2-3 times per year for home use
• Store in knife block, magnetic strip, or blade guard to protect the edge
• Use wooden or plastic cutting boards only
• Occasional application of food-safe mineral oil to handle maintains wood beauty