The Nakiri knife is traditionally used for cutting of vegetables. Often purchased as a second knife in Japanese cookery for its versatility.
Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are carbon steel and stainless steel composite, these still need care to avoid surface rust. It is recommended that knives be wiped clean after use, and not put into a dishwasher.
Handles are square profiled Black Pakka Wood and are riveted to the Molybdenum Vanadium Stainless Steel blade.
PLEASE NOTE: Please keep it clean and dry to avoid rusting.