Nakiri / veg cleaver


Nakiri / veg cleaver

from 280.00

Designed with a very thin blade the nakiri is used for effortless and precise cutting of vegetables. The tip is a little bit rounded so the knife still rolls over the cutting board when needed and the strait edge blade offers excellent downward chopping

-Blade length 175mm, Folded Iron cladding with Japanese super blue steel

-handle: Copper bolster and rosewood (the specific timber has limited availability and it wont be on offer when the stock ends)

*** Please allow for a two week make time +delivery on all orders

handle material:
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My knives are made from some of the finest high carbon steel the industry has to offer. I tend to use Super Blue and White Japanese steel, along with 01 Tool steel.

High carbon steel lends itself to traditional bladesmithing from forging to heat treating for centuries. It allows the smith to achieve perfection without modern interference. High carbon steel blades are easy to sharpen and retain their edge for longer. In return, they require proper care if they’re going to remain rust free. They develop a beautiful patina over time, and become a truly unique treasured blade. 

If you take care of your blade, it will take care of you. 

For my handles, I use locally sourced hardwoods such as oak, walnut and silver birch.. I’m beginning to experiment with olivewood which I source from my motherland in Greece.

I stabilise all my handles using the best available resin to retain their looks, and extend their life.  




Hand wash with warm water and soap or wipe with clean cloth and then dry the blade and handle thoroughly. If the blade was left wet and rust has developed, use vinegar and a soft sponge to remove the stains. Once in a while or if you store your knife for extensive periods apply a food-safe oil, this will protect the blade but also help it to develop a beautiful uniform patina.

DO NOT put your knife in the dishwasher - it will be damaged

Use warm water and a soft cloth to clean your blade and handle, then immediately dry with a soft cloth. If left wet, rust can develop on the blade, and the handle may occasionally warp. If you see any small spots of rust, use a little vinegar and a soft sponge to remove the marks and then wash and dry. 

Every month, apply a little food safe oil on the blade to protect the blade, and help develop a beautiful patina. You can also apply food safe oil if you plan on storing the knife for any extended period of time. 


 Always cut on soft surfaces. Hard surfaces such as metal, glass and stone will blunt your knife or even create chips in the blade. The best way to store your knife is on a non-metal surfaced magnet rack, or in a sheath or wrap if placed in a drawer. 

Avoid using your knife to cut through bone and other hard materials. I apply a thin grind to all my knives, and hard materials will damage this. You’re perfectly fine to chop hard vegetables though. 


 I produce knives to the best of my ability. Even so, there may be rare occasions where a knife may experience a material failure or previously unnoticed manufacturing issue. Under these circumstances, I aim to fix where possible, or replace. Please contact me as soon as you notice anything you don’t feel is right. 

I do not warranty misuse or abuse of the knives, but I would be happy to inspect and quote for a repair.