A nakiri built around a flat profile and a tall, square blade is one of the easier knives to learn proper push cutting on, and this 165mm version from Miki Hamono is well suited to that job. Miki City, east of Kobe in Hyogo Prefecture, has forged blades for centuries, with a tradition rooted in agricultural and work tools as much as kitchen knives, prioritizing practical cutting performance over collector appeal.
The core is an unspecified carbon steel grade, reactive but easy to bring to a fine edge on a basic set of water stones, which makes this nakiri a good choice for cooks who want to practice sharpening on a knife that responds clearly to technique. The blade is wrapped san mai style in a stainless steel cladding that protects the flanks while leaving the reactive edge where it matters most. The grind is even, and the handle is a simple black pakka wood, keeping the whole knife straightforward and affordable.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use rather than letting it sit. Avoid leaving acidic foods on the blade for long stretches, and apply camellia oil for long-term storage. The stainless cladding protects the flanks, but the exposed edge will patina with use and can rust if left wet. Hand wash only, and sharpen on quality water stones.Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka Wood
Weight: 4.3 oz (124 g)
Blade Length: 159 mm
Total Length: 285 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
The core is an unspecified carbon steel grade, reactive but easy to bring to a fine edge on a basic set of water stones, which makes this nakiri a good choice for cooks who want to practice sharpening on a knife that responds clearly to technique. The blade is wrapped san mai style in a stainless steel cladding that protects the flanks while leaving the reactive edge where it matters most. The grind is even, and the handle is a simple black pakka wood, keeping the whole knife straightforward and affordable.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use rather than letting it sit. Avoid leaving acidic foods on the blade for long stretches, and apply camellia oil for long-term storage. The stainless cladding protects the flanks, but the exposed edge will patina with use and can rust if left wet. Hand wash only, and sharpen on quality water stones.
