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Nakiri

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7" Nakiri Knife - Pin Series (X020)

★ ★ ★ ★ ★ 4.0 Stars (1 reviews)

A 7-inch nakiri built for one job: vegetables. The tall, flat blade gives you full edge contact on the board, so a single straight push-cut takes a carrot, daikon or cabbage clean through with no rocking and no last-uncut hinge. The core is 3-layer 10Cr15CoMoV composite steel run to 60±2 HRC, paired with an olive wood handle. Pin Series.

$105.95

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Lifetime warranty

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Flat Profile

Full-Contact Push Cuts

60±2 HRC

3-Layer Composite Steel

15° Per Side

Olive Wood Handle

This is the vegetable knife you reach for when you want full board contact on every stroke. The 7-inch Nakiri's flat, rectangular blade doesn't curve up at the tip, so the whole edge lands flush on the cutting board at once. Cabbage into ribbons, carrots julienned in three passes, a whole head of broccoli broken down without the florets flying off.

The Vegetable Specialist

The Nakiri's geometry gives you something a chef knife can't: zero tip-gap. When the heel goes down, the tip goes down. That means each slice is a clean cut across the full width of the vegetable, not a partial cut that you finish with a forward push. The 10Cr15CoMoV core stays sharp through a long session of hard vegetable work, and three layers of cladding keep the blade rigid on dense produce like raw parsnip or celeriac.

Olive Wood Handle, Balanced for Board Work

Natural olive wood handles the moisture of a busy prep station without swelling or splitting. The riveted full-tang construction sits the weight forward slightly, which is where you want it on a knife designed for straight-down vertical cuts. It's heavier than the utility knife, lighter than a German cleaver - exactly right for the kind of repetitive chopping this blade is built for.

Specifications

Blade Steel: 3-layer 10Cr15CoMoV composite steel
Hardness: 60±2 HRC (Vacuum Heat Treated)
Blade Profile: 7-inch Nakiri vegetable cleaver
Handle: Natural olive wood, full-tang, riveted
Use: Full-contact vegetable cutting, cabbage ribbons, julienning carrots, dicing dense produce cleanly.
Series: Pin Series (X02O)
Model: X02O-XC

Complete Your Set

Pair it with the Pin Series 7" Santoku for push-cut slicing, and the 8" Chef Knife for proteins and tasks that need the curved profile.

All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)

Knife type: Nakiri (vegetable knife)
Blade length: 7 inches
Blade construction: 3-layer 10Cr15CoMoV composite (San Mai)
Core steel: 10Cr15CoMoV
Cladding: SUS410 stainless (2 outer layers)
Hardness: 60±2 HRC
Heat treatment: Vacuum heat treated
Edge angle: ~15° per side (factory 12-15°)
Tang: Full tang
Handle: Olive wood
Weight: ~229g
Care: Hand wash only; oil the olive wood occasionally
Origin: Yangjiang, Guangdong, China
Warranty: Lifetime against manufacturing defects

PIN SERIES

The vegetable knife, done properly

The nakiri is the knife Japanese home cooks reach for when the board is full of vegetables. No belly, no rocking, no tip work. The edge sits flat against the board so every push-cut goes the full width of the blade, top to bottom. Slice an onion, plank a daikon, ribbon a cabbage, and the cuts land even because the geometry does the work. This is the Pin Series version: a 3-layer 10Cr15CoMoV composite core at 60±2 HRC under an olive wood handle.

Add to cart — $105.95

In stock. Ships from Australia. Hand-wash only.

WHY A NAKIRI

Flat edge, full contact, clean cuts

A chef's knife rocks because its edge is curved. A nakiri does not rock — and that is the point. The flat profile means the whole edge meets the board at once, so a straight downward push severs the vegetable in one pass with nothing left hanging. The tall blade also gives you knuckle clearance and a wide face to scoop and carry prep to the pan.

7-inch blade
Flat edge profile
Tall blade for knuckle clearance
Push-cut
no rocking

BLADE

3-layer composite core at 60±2 HRC

The blade is a 3-layer 10Cr15CoMoV composite — a hard cutting core forged between two stainless cladding layers, the San Mai construction that keeps a fine edge backed by a tougher outer body. It is vacuum heat treated to 60±2 HRC and ground to roughly 15 degrees per side (factory 12-15°), so it takes a keen, thin edge and holds it through a full prep session. Stainless throughout, so it resists the staining that vegetable acids cause.

Specification

The details.

TypeNakiri Knife

Blade length178mm

Weight229g

Steel10Cr15CoMoV

Cladding3-layer Damascus

Hardness60±2 HRC

Edge angle15° (degrees per side; factory 12-15 deg/side)

ConstructionFull Tang

HandleOlive Wood

Made inChina (Yangjiang, Guangdong)

Hand-wash only — not dishwasher safe.

IN THE HAND

Olive wood, full tang

The handle is olive wood — dense, warm-grained, and no two pieces alike. It runs over a full tang for balance behind the wide blade, so the knife feels planted when you are working through a board of vegetables. Olive wood is hand-wash only and likes an occasional wipe of food-safe oil to keep the grain from drying. The knife weighs about 229g.

The difference

Why this knife

Xinzuo Pin Series Nakiri

Flat 7-inch edge made for push-cutting vegetables
3-layer 10Cr15CoMoV composite core, 60±2 HRC
Ground to ~15° per side for a thin, keen edge
Olive wood handle over a full tang
Vacuum heat treated, lifetime warranty

Generic stamped vegetable knife

Thin curved edge that forces you to rock and re-cut
Single-layer mystery stainless, soft and quick to dull
Wide factory grind, never truly sharp out of the box
Moulded plastic handle, no balance
No heat-treat spec, no real warranty

In the box

Everything it comes with.

7" Nakiri Knife — Pin Series
Gift box

Arrives ready to gift.

Pin Series

Ready when you are.

PIN SERIES

Add to cart — $105.95

30-day returns
Free shipping over $100
Lifetime warranty

FAQs

What makes a nakiri different from a chef's knife?

A nakiri has a flat edge and a tall, square-tipped blade. It is built for straight push-cuts on vegetables rather than the rocking motion a curved chef's knife uses. The flat profile means the full edge contacts the board, so cuts go clean through in one pass.

Is this a Damascus knife?

It is a 3-layer composite (San Mai) blade — a hard 10Cr15CoMoV core forged between two stainless cladding layers. It is not a many-layer pattern-welded Damascus; the construction is about edge performance, not a decorative pattern.

How hard is the blade?

The blade is run to 60±2 HRC and vacuum heat treated. That is hard enough to take and hold a thin, keen edge through a full session of vegetable prep while staying practical to resharpen at home.

What angle is the edge?

Roughly 15 degrees per side, with a factory range of 12-15° per side. That is a fine, acute edge suited to clean push-cuts through vegetables.

Can it go in the dishwasher?

No. Hand wash and dry it. The olive wood handle also likes an occasional wipe of food-safe oil to keep the grain healthy.

What is the handle made of?

Olive wood, fitted over a full tang. The grain varies piece to piece, so each knife looks slightly different.

Is it good for cutting meat?

A nakiri is a vegetable knife. It will slice boneless cuts, but it has no curved belly for rocking or carving and is not meant for bone-in work. For meat, reach for a chef's or carving knife.