Nakari Knife (Kamagata / Slicer)

Nakari Knife (Kamagata / Slicer)


Traditional Japanese knives or Wabōcho (和包丁) are hand forged using a type of high carbon steel called hagane. The tradition of Japanese bladesmithing is centred in the port city of Sakai in Osaka, where it served as the manufacturing capital of samurai sword-making since the 13th century. The techniques of sword-making were later adapted to suit the production of domestic kitchen knives, such as forging hagane and jigane (soft iron) to produce Kasumi knives - a soft bodied knife with the exceptional sharpness of a hagane blade. Japanese blades are relatively thinner and lighter than a western blade, making them easier to handle and sharpen. Today, Japanese knives are highly sought after by world-class culinary masters due to their precision, sharpness and resilience.

This Nakkiri Knife (菜切り包丁) is a traditional Japanese knife that is used for cutting vegetables. The Kamagata (鎌型) or ‘sickle-shaped’ nakkiri knife is characterised by a semicircular spine that is designed for making intricate cuts and decorative carvings. This knife is typically used by professional chefs of Kyoto cuisine, which is renowned for its meticulous preparation and beautiful presentation.

Dimensions: 30.5cm (Blade 16.5cm)

Blade - High Carbon Steel
Handle - Japanese white-bark magnolia

Place of Origin: Japan

Instruction for Care:

  • Hand wash only with lukewarm water and a soft sponge.

  • Wash thoroughly after each use and do not leave to soak as it is subject to rust.

  • It is recommended to use a wooden chopping boards in order to maintain the quality of the blade.

  • Please use an appropriate whetstone to sharpen the knife.


  • Do not place in the dishwasher or oven.

  • Do not expose it to direct heat as this may permanently damage the product.

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