NAKIRI Knife 170 mm Sekyriu Japan

Sekiryu Japan Nakiri

Nakiri 170 mm – a lightweight Japanese knife for vegetables, herbs, and precision slicing

The Sekiryu Japan 170 mm Nakiri knife is a practical vegetable knife made of 420 J2 stainless steel with a hardness of HRC 53 ±. Thanks to its straight edge, taller blade, 170 mm blade length, and ergonomic D-shaped poplar wood handle, it is ideal for slicing , chopping, and preparing vegetables, herbs, and other ingredients into small cubes or strips.

Sekiryu Nakiri 170 mm: An Affordable Japanese Vegetable Specialist

The Sekiryu Japan Nakiri 170 mm is a practical knife for anyone who frequently prepares vegetables, herbs, and fresh ingredients. Its shape resembles a small cleaver, but it is primarily designed for precise and clean slicing, not for chopping bones or hard foods. The straighter blade aids in smooth downward slicing and makes it easier to prepare ingredients into slices, noodles, strips, and small cubes. The 170 mm blade length offers sufficient working range for everyday kitchen preparation, yet the knife remains easy to handle. The taller blade makes it easier to guide the knife along the knuckles while also allowing you to comfortably scoop chopped vegetables from the cutting board and transfer them to a pan, pot, or bowl.

420 J2 stainless steel with a hardness of HRC 53 ±

The blade is made of 420 J2 stainless steel with a hardness of HRC 53 ±. This steel is a practical choice for everyday kitchen use because it is low-maintenance, easy to clean, and relatively easy to resharpen. It is not an extremely hard premium steel, but rather an affordable and functional material for users who want to try the Japanese Nakiri shape without a large investment. The lower hardness means the edge won’t hold as long as with harder Japanese steels, but it’s easier to restore. For home kitchens, this combination is very practical as a first vegetable knife or as a complement to a versatile chef’s knife.

The Nakiri Shape: Why Is It So Popular for Vegetables?

The Nakiri is a traditional Japanese knife shape designed for vegetables. It has a wide blade, a straighter edge, and a blunter tip, so it behaves differently than a classic Gyuto or Chef’s knife. Instead of a long, rocking motion, it’s often used with a smooth downward motion, which is very effective for slicing cabbage, onions, cucumbers, carrots, zucchini, bell peppers, herbs, and other vegetables. The taller blade also helps guide the knife safely along your fingers and quickly transfer the sliced ingredients. You’ll especially appreciate this when preparing large quantities of vegetables, stir-fries, salads, soups, side dishes, or vegetable medleys.

What is the 170 mm Nakiri good for?

The Sekiryu Japan Nakiri is ideal for vegetables and herbs. It makes it easy to slice onions, carrots, cucumbers, bell peppers, cabbage, zucchini, leeks, herbs, and other fresh ingredients into slices, julienne strips, cubes, or strips. The height of the blade allows you to easily scoop up the chopped ingredients onto the blade and transfer them to a pot, pan, or bowl. The knife is not intended for chopping bones, frozen foods, hard squash, coconut, joints, or other very hard ingredients. Although its shape resembles a cleaver, its purpose is the precise and swift slicing of vegetables, not heavy-duty work.

D-shaped poplar wood handle

The ergonomically shaped D-shaped handle is made of poplar wood. This shape helps ensure a more secure grip and better control of the knife when repeatedly slicing vegetables. The handle’s 125 mm length provides ample space for a comfortable grip during everyday home cooking.  The wooden handle gives the knife a simple, traditional look and a pleasant feel. To keep the knife in good condition, always wash it by hand after use, dry it immediately, and do not put it in the dishwasher, soak it for long periods, or expose it to sudden temperature changes.

How to Use a Nakiri Knife Properly

The Nakiri works best with smooth, downward cuts. The straighter edge ensures clean contact with the cutting board and allows for quick, repeated cuts. When slicing vegetables, hold the blade steady, work without applying unnecessary force, and use the height of the blade to guide it safely along your knuckles. Do not use the knife as a bone chopper, pry bar, screwdriver, or substitute for other tools. Do not pry with it, bend the blade, or chop hard or frozen ingredients. When scraping chopped vegetables off the cutting board, use the back of the blade, not the edge, to prevent the sharpened edge from becoming dull unnecessarily.

Care and Maintenance

Never wash the knife in the dishwasher. After use, wash it by hand with a mild detergent, rinse it, and dry it immediately. The wooden handle does not tolerate prolonged soaking, high temperatures, or harsh detergents. Proper care extends the life of both the blade and the handle.  If you know you won’t be using the knife for an extended period, it’s a good idea to lightly oil it after cleaning and store it in a dry, safe place. Always store the knife out of the reach of children and in such a way that the blade does not come into contact with other metal objects.

Sharpening the Sekiryu Nakiri Knife

420 J2 steel is easy to maintain and relatively easy to sharpen. For general household use, a water-based whetstone with a basic grit, such as #1000, or a combination of #1000/#3000 for a finer finish, is suitable. If you want quick, ongoing maintenance, a ceramic or fine diamond sharpening stone used with light pressure can also help. When sharpening, maintain a consistent angle and do not apply unnecessary force. With a Nakiri knife, it is important to maintain an even edge along the entire length of the blade, so that it sits well on the cutting board. If you’re unsure about the technique, it’s better to start slowly, use an angle guide, or consult a professional service.

Cleaning the Blade and Protecting Against Stains

Even with stainless steel knives, it’s important to rinse and dry the blade after use. Particles from acidic or corrosive foods—such as lemons, tomatoes, onions, marinades, or salt—can leave stains on the surface that may look like rust. However, these are often not rust on the blade itself, but rather residue stuck to the surface.  For routine cleaning, use a soft sponge, warm water, and a mild detergent. Do not use steel wool, harsh chemicals, or coarse abrasives. After washing, dry the blade and handle immediately and store the knife in a dry place.

Sekiryu Japan: Affordable Japanese Knives from Seki

Sekiryu is a Japanese brand of kitchen knives and tools that offers a more affordable introduction to Japanese knife designs. Sekiryu knives are ideal for users who want to try Japanese kitchen knives without having to make a significant investment in hard-powdered or multi-layered premium steels.  The city of Seki is known for its long tradition of knife and blade production. This model combines simple, practical materials, a lightweight design, and the specialized Nakiri shape, which is ideal for everyday vegetable prep.

Nakiri vs. Gyuto: When to Choose Which Knife?

The Nakiri is a vegetable specialist. Thanks to its wider and straighter blade, it’s excellent for repeated downward cuts, slicing larger quantities of vegetables, and transferring ingredients from the cutting board. The Gyuto is a more versatile chef’s knife that handles meat, fish, fruit, and general kitchen tasks better.  Therefore, an ideal set often combines both shapes. The Gyuto serves as the main all-purpose knife, and the Nakiri as a specialist for vegetables, salads, herbs, and the quick preparation of fresh ingredients.

Technical Specifications

Who is this knife ideal for?

For home cooks who frequently prepare vegetables and want a lightweight, affordable, and easy-to-handle Japanese Nakiri knife. The Sekiryu Japan 170 mm is suitable as a first specialized vegetable knife, a complement to a versatile Gyuto, or a practical gift for someone who wants to try a Japanese blade shape without a large investment.

FAQ – Frequently Asked Questions

1. What is the Sekiryu Japan 170 mm Nakiri knife suitable for?

It is primarily suitable for slicing and chopping vegetables and herbs, as well as for preparing slices, strips, noodles, and small cubes.

2. What type of steel is the blade made of?

The blade is made of 420 J2 stainless steel with a hardness of HRC 53 ±.

3. How long is the blade?

The blade is 170 mm long, the total length of the knife is 295 mm, and the handle is 125 mm long.

4. How much does the knife weigh?

The knife weighs approximately 126 g, making it lightweight and easy to handle during everyday vegetable prep.

5. What is the handle made of?

The handle is ergonomically shaped like the letter D and is made of poplar wood.

6. Is the knife dishwasher-safe?

No. We recommend washing the knife by hand only, using a mild detergent, and drying it immediately after washing.

7. Can the knife be used to chop bones or frozen foods?

No. Although the Nakiri resembles a cleaver in shape, it is not designed for chopping bones, frozen foods, or hard ingredients.

8. Is it suitable as a first vegetable knife?

Yes. Thanks to its affordable price, easy maintenance, and specialized shape, the Nakiri is suitable as your first Japanese vegetable knife.