HOSHANHO 7-inch Nakiri Knife — 10Cr15CoMoV High-Carbon Stainless, 15° Hand-Polished Edge, Pakkawood Handle

HOSHANHO 7 Inch Nakiri Knife is a Japanese-style vegetable cleaver with a 15° hand-polished edge and 10Cr15CoMoV high-carbon stainless steel blade for precise, effortless chopping.

Designed for home cooks and professional chefs who want clean, consistent cuts, this 7-inch nakiri pairs a high-hardness steel core with an ergonomic pakkawood handle. The flat profile and full-length blade make it ideal for straight-up-and-down chopping of vegetables, while the knife’s hollow scallops reduce sticking and speed up prep. Its balance, edge retention and attractive matte finish also suit general kitchen tasks beyond veg prep.

How sharp is the blade and how long will it stay that way?

The blade is honed to a 15° edge angle using hand polishing by experienced sharpeners, delivering a keen cutting experience from the first use. Heat-treated to around 60 HRC, the high-carbon stainless alloy resists wear and holds an edge significantly longer than softer stainless blades. Regular light honing and proper care will maintain performance for months of routine use.

• 15° factory hand-polished edge for immediate sharpness
• 10Cr15CoMoV high-carbon stainless steel resists dulling
• Vacuum heat treatment yields ~60 HRC hardness for edge retention
• Simple honing prolongs factory edge life

What tasks can this nakiri handle in a busy kitchen?

The flat, squared blade profile excels at chopping, slicing and dicing vegetables with straight vertical motions, making fast, uniform prep easy. Because the blade is wide and stable, it also handles boneless meats and fruits, so it functions as a multi-purpose chef’s knife for everyday cookery. The scalloped hollow reduces sticking on moist or starchy produce, keeping workflow smooth.

• Cleanly chops herbs, leafy greens, root vegetables and squashes
• Slices fruits and trims boneless meat for flexible use
• Hollow scallops reduce food cling for faster prep
• Wide blade can transfer ingredients from board to pan

How comfortable and durable is the handle for long prep sessions?

The ergonomically shaped pakkawood handle follows the natural curve of the hand to reduce fatigue during extended chopping. It balances the blade’s weight for controlled cuts and a secure grip even with wet hands. Pakkawood is stabilized for water resistance and longevity while still showing a warm, natural grain that complements the blade’s matte finish.

• Ergonomic profile supports a relaxed pinch or full-hand grip
• Pakkawood offers tactile warmth and improved moisture resistance
• Balanced construction minimizes wrist strain in long sessions
• Durable riveted tang connection for sustained use

How should I care for this Japanese nakiri to keep it performing?

Hand-wash the knife with mild soap, dry immediately, and avoid dishwashers to protect the steel and handle. Light honing before use and periodic professional sharpening will preserve the 15° edge; store in a block, sheath or on a magnetic strip to prevent contact with other utensils. Avoid cutting on glass, ceramic or very hard surfaces to prevent premature wear.

• Hand wash and dry right away to prevent spotting
• Hone regularly; sharpen professionally as needed
• Store safely to protect the edge and handle finish
• Avoid very hard cutting surfaces that damage the blade

Who is this for? The HOSHANHO 7 Inch Nakiri Knife suits home cooks, culinary students and professional chefs who prioritize precise vegetable prep and reliable edge retention. It’s a smart pick if you want a dedicated vegetable knife that also performs well on fruit and trimmed meats, and it makes a thoughtful gift for cooks who appreciate Japanese-style steel, ergonomic balance, and an attractive, functional kitchen tool.