• ICHIGO SLD Migaki Nakiri 160mm features a sleek stainless blade with a subtle hamon line and Japanese characters, complemented by a dark wooden octagonal handle, ideal for precise vegetable chopping.
  • ICHIGO SLD Migaki Nakiri 160mm features a polished stainless blade with Japanese engravings and an octagonal dark wood handle, ideal for precise vegetable chopping.
  • Edge-on view of the ICHIGO SLD Migaki Nakiri 160mm, showcasing its ultra-thin blade and dark wooden handle, ideal for effortless vegetable chopping with Japanese precision and craftsmanship.
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ICHIGO Nezu Nakiri 160mm

ICHIGO Nezu Nakiri 160mm

$192.00 AUD
$192.00 AUD
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Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Great for someone looking to upgrade from their favourite western knife, or first Japanese knife to something with a little better edge retention. Chef de Partie using their knife all day everyday but don’t want to worry about it chipping or going dull! Value. Performance. Upgrade from the classic. Looks and feels great!

About ICHIGO ICHIE - As a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.

About ICHIGO SLD Migaki - I’ve long said, the best knife is the one that gets you excited to cook, and that’s precisely what this knife does to me! I’m grabbed by the strikingly polished near-mirror blade, so perfectly complemented by the dark bubinga handle. While I first grabbed this knife because of its beauty, I keep coming back because it cuts so dang well. Perfectly ground to a super-thin edge, it flies through vegetables effortlessly. Every time I cut with it, I’m reminded of the first time I tried a Japanese knife and fell in love with its sharpness.

Because this knife is crafted from SLD Semi-stainless steel, it also requires way less care than your average Japanese knife. As long as you follow the care guide, your knife will be cutting beautifully for decades to come. 

About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away

Shape Nakiri
Maintenance Level Low
Blade Length 160 mm |
Blade Height 49.6 mm
Thickness 1.9 mm
Weight 152 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Bubinga
Knife Line ICHIGO Nezu
Brand Ichigo Ichie
Made in Seki, Gifu, Japan

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.923077 / 5 from 13 reviews.

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Reviews

Loved this recommended knife

"I had stopped the Toronto shop with my Girlfriend, and was looked at by Brian. Brian took us step by step to help us choose a couple of knives based on cost and practicality. We ended up purchasing this Nakiri and a Petty. Both were amazing choices and we couldn't wait to use them as soon as we got home. We also upgraded our cutting block, and the staff were great in prepping it for travel. I highly recommend the Ichigo line, they are Razor sharp, durable, and very esthetic. We will be back for our next purchase very shortly."

— Adrian Z. (5/5)

Love this knife.

"This knife was a gift and it makes cutting vegetables a breeze. It handles amazingly well and works great on most vegetables. I say most as I don't use it on hard vegetables like squash."

— Stephen T. (5/5)

Radiskull

"Shits rad dude"

— William C. (5/5)

ICHIGO SLD Migaki Nakiri 160mm

"Amazing knife - great feel - love it so far!"

— Vincent K. (5/5)

Great purchase

"I bought this knife for my responsible 13-year-old who is getting into cooking. I have a Japanese knife that I love and wanted to give him his own. Service was great and the employee was very knowledgeable and patient. we looked at a variety of models and my son chose the right one for him."

— Evelyne C. (5/5)

Great introductory nakiri!

"Does a great job. Very light compared to my other knives (cleaver, chefs knives). I'm still a novice learning, but there's a clear quality difference between these and the knives i've ordered from Amazon or at a chinese grocery store. I do still notice a little accordion-ing with some of the vegetables, and it's not like it's so sharp that it cuts through tomatoes with no effort (i. e. some technique still required). But this is clearly the best vegetable prep tool in my kitchen now."

— Clark A. (4/5)

Vegetable knife

"I bought this knife for preparing vegetables. It is a great knife to work with as well my finds it easy to use as well"

— Fred M. (5/5)

Great shop!

"Very helpful sales people, friendly store, happy to answer questions!"

— Tali A. (5/5)

Really happy with this knife

"Really happy with this knife and no issues with using it."

— Dusten d. (5/5)

Nice sharp knife

"Nice sharp knife"

— Edward T. (5/5)

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