The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the TOJIRO ATELIER CLASSIC Damascus version elevates the format with materials and finish that sit well above the typical production nakiri. Handcrafted by Matsumura-san and his team at Tojiro newer Sanjo City facility, the ATELIER line applies a level of care to each knife that the entry-level Tojiro lines do not, and it shows in the blade geometry, the cladding quality, and the handle finish.
The blade runs a VG10 stainless core - one of the most reliable alloys in Japanese knife production for its balance of sharpness, edge retention, and corrosion resistance - clad in nashiji (pear skin) Damascus. The nashiji texture reduces drag and sticking through dense produce while the Damascus layering gives the blade road a depth and visual complexity that plain stainless cannot match. At 165mm with a tall blade and flat profile, this nakiri pushes through vegetables cleanly and with minimal effort. The octagonal ebony handle is a refined complement to the blade aesthetic - comfortable in hand for extended prep sessions and cleanly finished at the ferrule joint. For a cook who wants a nakiri that performs and looks the part, this is a strong choice.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
The blade runs a VG10 stainless core - one of the most reliable alloys in Japanese knife production for its balance of sharpness, edge retention, and corrosion resistance - clad in nashiji (pear skin) Damascus. The nashiji texture reduces drag and sticking through dense produce while the Damascus layering gives the blade road a depth and visual complexity that plain stainless cannot match. At 165mm with a tall blade and flat profile, this nakiri pushes through vegetables cleanly and with minimal effort. The octagonal ebony handle is a refined complement to the blade aesthetic - comfortable in hand for extended prep sessions and cleanly finished at the ferrule joint. For a cook who wants a nakiri that performs and looks the part, this is a strong choice.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
- Maker: Tojiro
- Location: Sanjo City, Niigata, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Nashiji Damascus
- Finish: Nashiji (Pear Skin) Damascus
- Edge Grind: Even (50/50)
- Handle: Octagonal Ebony
- Blade Length: 165 mm
