A tall, flat profile and thin, hand-ground edge make this Nakiri a vegetable-chopping machine. The softly textured nashiji cladding sheds produce with ease, while the satin-polished core steel peeks through a refined kasumi line. An octagonal magnolia handle with buffalo-horn ferrule keeps the knife feather-light and perfectly balanced over the heel.

Kikuzuki Rin by Sakai Kikumori artisans combines traditional awase (san-mai) lamination with a superb heat-treat of Shirogami #2. Forged and ground in Sakai, the blades arrive razor keen, offer outstanding edge retention, and resharpen effortlessly thanks to the steel’s ultra-fine grain.

Sakai Kikumori 堺菊守 has connected Japan's finest smiths with cooks worldwide since 1926, safeguarding Sakai's 600-year cutlery heritage. By partnering with the city's top forgers, grinders, and sharpeners—and extending support to regional artisans like Minomo Kajiya—the family-run company delivers knives that honor time-tested methods while meeting the demands of today's professional kitchens.

Nakiri 菜切 translates to "vegetable cutter." Its tall, straight edge and broad face are purpose-built for push-cutting vegetables without rocking, while the wide blade excels at scooping and transferring prep from board to pan, making it the go-to knife for plant-forward cooks.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Shirogami #2 白紙 (White Paper No. 2) is among the purest of carbon steels—mostly just iron and carbon (1.05 – 1.15%) with minimal silicon (0.1 – 0.2%) and manganese (0.2 – 0.3%). This high-purity Hitachi steel has slightly less carbon than Shirogami #1, making it easier to work with while still achieving exceptional sharpness and edge retention. Among the easiest steels to sharpen, it's capable of achieving razor-keen edges with minimal effort. Hand wash and dry promptly to manage patina formation.