440c is a high-carbon stainless steel with strong corrosion resistance and good edge retention - a practical choice for cooks who want Japanese blade geometry without the maintenance demands of reactive carbon steels. At 61 HRC it holds a sharp working edge well. The stainless Damascus cladding adds visual depth and structural support to the core, while the nashiji (pear skin) finish on the blade face reduces drag and food adhesion during cutting. The nakiri profile - flat edge, squared tip, tall blade height - is designed for the push-cut technique used in Japanese vegetable prep. At 170mm it is a versatile size that handles everything from fine julienne to breaking down large vegetables. The octagonal burnt oak Wa handle is lightweight and well-balanced, with a natural texture that improves grip.
