Experience Shirogami in the Japanese Vegetable Knife
The Tsunehisa Shiro White Steel Nakiri 165mm is made in Japan from Shirogami (White Paper) carbon steel with stainless cladding - a flat, rectangular blade purpose-built for vegetables, with the exceptionally fine edge that only pure carbon steel can achieve.
The Specs
Steel: Shirogami (White Paper) carbon steel core - stainless clad, San Mai
Note: Reactive core - wipe dry immediately after use
Origin: Japan
Built for Vegetables. Pure Carbon Edge.
The Nakiri's flat blade profile makes full contact with the cutting board on every stroke - no curved belly, no rocking, no uncut bits left behind. Shirogami carbon steel takes a keener, more refined edge than stainless, making every cut through vegetables cleaner and more precise. The stainless cladding protects the reactive core on the sides of the blade. Sharpens effortlessly on Japanese water stones. Made in Japan by Tsunehisa.
Care & Maintenance
Hand wash only - never dishwasher
Wipe dry immediately after use - the carbon steel core is reactive
A natural patina will develop on the edge with use - this is normal and protects the steel
Sharpen on Japanese water stones - takes an exceptionally fine edge
Apply a light coat of food-safe oil if storing for extended periods
Store on a magnetic strip or in a knife block to protect the edge
