7" Nakiri Knife - Ji Series (X08)

Reach for this when you've got a whole cabbage to ribbon or a pile of carrots to julienne. A mirepoix at scale takes half the time with a Nakiri than with a chef knife. The Nakiri's straight edge and rectangular blade make full contact with the board on every stroke. No rocking, no steering. Just clean push-cuts from heel to tip, stacking slices as fast as you can move.

The Vegetable Specialist

The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, it takes a sharp edge and holds it through extended vegetable sessions. The broad flat blade also doubles as a bench scraper once the cutting is done.

Ebony Handle, Full-Tang Build

Ebony is a dense, oily hardwood that stays grippy through a long prep session. The handle is set lower than it looks, with a profile that sits naturally in the pinch grip you'll use for a Nakiri. One solid piece of steel runs from tip to butt so the weight doesn't shift when you pick up speed.

Specifications

• Blade Steel: 67-layer Damascus with 12Cr18MoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Nakiri, straight edge, rectangular profile
• Handle: Ebony wood, full-tang
• Weight: 404g
• Use: Ribbon-cutting cabbage, julienning carrots, and working through large vegetable prep where a straight edge beats a curved one.
• Series: Ji Series (X08)
• Model: X08-XC

Complete Your Set

Pair it with the Ji Series 8" Chef Knife for proteins and mixed prep, and the Ji Series 7" Santoku for push-cutting where a slightly narrower blade suits the ingredient.