




SHINRAI Nakiri 7"
The Shinrai 7" Nakiri Knife, with its traditional rectangular blade profile, is an indispensable tool for precise vegetable preparation. Designed for effortless chopping, slicing, and dicing, this knife is a favorite among chefs and home cooks who value precision and speed in the kitchen. The blade is crafted from premium AISI 440A steel, known for its excellent corrosion resistance and durability. Enhanced by advanced vacuum heat treatment and deep freeze processes, the blade delivers exceptional edge retention and sharpness, making it perfect for high-performance use.
Exquisite craftsmanship defines the handle of the Shinrai Nakiri Knife, which is meticulously constructed from sycamore wood and padauk burl. This elegant combination creates a handle that is not only visually striking but also ergonomically designed for superior comfort and control. The natural grain patterns and polished finish add a touch of sophistication, making this knife as beautiful as it is functional.
Engineered for precision and balance, the Shinrai 7" Nakiri Knife is ideal for creating paper-thin slices of vegetables, chopping herbs, or preparing intricate garnishes. Its straight-edged design allows for consistent cuts without rocking, ensuring efficiency and ease of use. With its perfect blend of advanced metallurgy, refined design, and exceptional performance, the Shinrai Nakiri Knife is a testament to the artistry and innovation of the Shinrai series, elevating your culinary experience to new heights.
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AISI 440
considered good forapplications that require a combination of high strength, excellent wear resistance, and moderate corrosion resistance
SYCAMORE HANDLE
Known for its fine, even texture and attractive grain, sycamore wood provides a smooth, comfortable grip that enhances the overall user experience
Vacuum and deep freeze
The blade undergoes a meticulous heat treatment process that includes vacuum heat treatment for uniform hardness, followed by a deep freeze to enhance wear resistance and overall toughness.
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