The Tanaka Tsuchime Nakiri 165mm is the ideal kitchen knife for slicing and dicing most every fruit and vegetable in your kitchen, from apples to zucchini. The nakiri blade shape is extremely practical, too. With its blunt tip, it is safer to use in the kitchen. Due to its straight blade, edge, and spine, the nakiri is not rocked like a chef's knife. Instead, use a push cut by moving the knife down and forward while keeping the edge parallel to the cutting surface.

Completely handcrafted by 4th generation blacksmith Katsuto Tanaka, this knife is forged with a cutting core of Aogami #2 Carbon Steel that features a beautiful and rustic hammered Tsuchime stainless steel outer surface for a total of 3 layers. The blades are very thinly ground and deliver effortless cutting performance for both right and left-handed users. The octagonal handles are made with Rosewood and feature a black pakkawood ferrule.

Caring for your handmade knife:

• Always hand wash and thoroughly hand-dry your knife
• Wipe your knife down while you’re cooking, especially after cutting acidic foods
• Lightly coat your knife with mineral oil before storing
• Never store your knife wet, or allow it to soak in water
• Never place knife in a dishwasher
• Do not cut bones, frozen products, or pits
• Do not twist, chop, hit, or pry with your knife. Always use in a locomotive slicing motion
• Do not use a marble or glass cutting board. Always use a soft cutting board, such as wood   

Due to the nature of handcrafting and traditional blacksmithing, each knife is unique and may have some cosmetic distortion or irregularities. This is expected and normal. Because these knives are handcrafted, they do not qualify for warranty services.