6.8" Nakiri Knife - Master Series (B30)

Reach for this when the cutting board is covered in vegetables. Slicing cabbage into thin ribbons for slaw, dicing a pile of capsicum for mirepoix, julienning carrots, coining zucchini for a gratin: these are exactly the jobs the nakiri was designed for. The flat profile lets you push straight through without the heel lifting, which means every slice lands clean without rocking the blade.

Flat Profile, Knuckle Clearance

The tall rectangular blade face does two things well. It keeps your knuckles off the board even when you're working fast, so you can use a full-height grip without pulling your fingers back. And the wide flat keeps full contact with the cutting surface through the stroke, which is how you get consistent ribbons of cabbage instead of jagged uneven ones. The blade runs to 60-62 HRC on a 10Cr15CoMoV core wrapped in 67 layers of Damascus, so the push-cut edge holds through a long session of repetitive vegetable work.

Figured Sycamore, Full-Tang Build

The figured sycamore handle has a rippled grain that reads differently on every piece. It's dense enough to stay dry and comfortable through extended prep, and the full-tang build puts the balance point right at your pinch grip. No front-heavy tip pull that wears on your wrist when you're halfway through a mountain of capsicum.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch nakiri, rectangular vegetable knife
• Handle: Figured sycamore wood, full-tang
• Use: Slicing cabbage ribbons, dicing capsicum, julienning carrots, and straight push-cuts through any dense vegetable.
• Series: Master Series (B30)
• Model: B30-XC

Complete Your Set

Pair it with the Master Series 8" Chef Knife for proteins and general prep, and the Master Series 7" Santoku when you need a more versatile push-cut blade that handles meat as well as vegetables. The 3.5" Paring Knife rounds out the set for in-hand work.