About the shape - 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 touches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!
About Miyabi Hibana - Miyabi knives stand out as works of art in the manufactured knife world. Zwilling of Germany, realizing that high performance Japanese steel was taking over the knife world, did the practical thing and bought themselves two Japanese knife factories in Seki City Japan, a mecca for knife producers. Because of this unique blend they offer a look and feel that bridges both cultures that is rare among knife makers.
The Hibana (spark, in Japanese) line is named for the sparks that fly off of the steel when knives are forged. The 49-layer damascus pattern has been hammered to represent the image of the spark in its layers. This might be their most beautiful blade yet!
The simple acrylic handle offers a durable and sanitary option for both the home cook and professional chef.