Ikenami Hamono Nakiri 160mm shirogami #1

Tanegashima Island is famous for its technology, due in large part to its enjoying one of the longest histories of steel production and blade-craft of any region in Japan. The island's knives are known as 'tane-bocho' and they are highly regarded for their beauty, utility and craftsmanship. 

Tanegashima blades are traditionally forged very hard, giving them an uncommon sharpness and first class edge retention. The modest blade size makes it suitable for any work space.

General advice is to use a nakiri for vegetables that don't fight back. Traditionally they're for leafy vegetables but will generally be fine for alliums, tubers, radishes and other root vegetables. Don't purchase one to work through your new-season monster pumpkin. Any twisting of the blade risks damage to the cutting edge.

Sharpening the Ikenami Hamono nakiri is easy and won't take long. If using the knife exclusively on vegetables a professional sharpener will recommend topping out at 800 grit. Any home knife sharpening setup (ceramic wheels etc) will be fine as long as it is not motorized.

We sell more of these to customers in Japan than overseas, and our local buyers are unfailingly enthusiastic about this nakiri. In terms of cost-performance it's right up there, but once it's in your hand you'll forget all about that and just revel in the cutting feel.