Miyabi Koya 6.5-Inch Nakiri Knife

Miyabi Koya 6.5-Inch Nakiri Knife. Make vegetable preparation the focus with a nakiri. Its broad rectangular profile suits cabbage, cucumber, leafy greens and other board-based jobs where a controlled cutting path matters more than a pointed tip.

At a glance

• Vegetable-focused blade

  The relatively straight edge supports deliberate up-and-down or forward cuts through vegetables on a stable board.

• FC61 steel

  Koya uses FC61 steel and a double ice-hardening treatment, with a plain blade surface.

• Light pakkawood handle

  Light-colored pakkawood and an octagonal shape give the handle its understated appearance.

Find your fit

Choose this shape for vegetable-heavy meals and keep a pointed knife available for other tasks. Cut large ingredients into manageable pieces first; the rectangular shape does not make this a bone cleaver. Our guides help you compare nakiri and santoku and prepare even vegetable matchsticks.

Care and storage

Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.