About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
About Haruyuki Kuma -This knife is no-nonsense, pure performance and bad-ass. Cooks and chefs love them because it is simple, sleek and blazing sharp. These are in fact, the knives that turned Kevin on to Japanese blades and birthed Knifewear. He bought a 180mm santoku in 1999 and it still hangs in the Calgary shop to this day!
SRS15 high-speed powder steel is mega hard steel capable of a Lightsaber-esque edge that will stick around for a long time. Combined with a very fine-grained structure it feels absolutely silky when cutting, so much so they have been called ‘clinical’. The round cherrywood handle with red pakka wood collar adds a classy touch for those looking for something a little more traditional. The forward balance makes for a light knife that does most of the work for you.