Mini Nakiri Knife 135mm
Best precision tool for home cooks mastering detailed vegetable prep.
Discover the art of Japanese craftsmanship with the Niwaki Mini Nakiri Knife. This 135mm blade, forged from Shirogami white paper steel, offers exceptional sharpness and is easy to maintain, perfect for detailed kitchen tasks. Its unique construction features a softer jigane steel casing for balanced performance. The octagonal handle ensures a comfortable and secure grip, enhancing precision. As a carbon steel knife, it requires mindful care to preserve its integrity and performance. Ideal for both culinary professionals and home enthusiasts seeking authentic Japanese quality.
$120.00
Owner Satisfaction
4.7
/ 5
Category Rank
577
/ 5000
#577 in Kitchen Knives
Price vs Category Average
-10%
Below average
Blade Material
Shirogami White Paper Steel (inner and outer layers are carbon steel)
/ Shirogami White Paper Steel (inner and outer layers are carbon steel)
Who it's for
- Home cooks focusing on intricate garnishes and herb preparation
- Vegetable lovers needing efficient, high-volume chopping performance
- Daily users seeking comfort during long kitchen prep sessions
Who should skip it
- Chefs frequently processing large produce like cabbage or squash
- Cooks requiring a versatile blade for piercing or coring tasks
- Busy individuals preferring low-maintenance, dishwasher-safe kitchen tools
Performance breakdown
Edge Retention
Shirogami steel holds a razor-sharp edge through extensive vegetable prep.
Precision Control
The compact 135mm length allows for surgical accuracy on delicate tasks.
Maintenance Demand
High-carbon steel requires diligent drying to prevent rust and oxidation.
Ergonomic Balance
Octagonal handle provides a secure, natural grip for extended cutting sessions.
Blade Versatility
Specialized geometry excels at chopping vegetables but lacks tip-work flexibility.
Build Authenticity
Traditional Japanese forging techniques deliver a truly professional-grade kitchen tool.
Key Specs
Blade Material
Shirogami White Paper Steel (inner and outer layers are carbon steel)
Blade Length
135mm
Weight
110g
Dimensions
260 x 18 x 50mm
Hardness
63 HRC
Handle Material
Octagonal wood
Origin
Made in Japan by Niwaki
Blade Length
5.31 inches
Features
- Exceptional sharpness and easy maintenance
- Balanced blade for precise control
- Comfortable octagonal handle
- Authentic Japanese craftsmanship
- Durable carbon steel construction
- Ideal for detailed kitchen tasks
- Shirogami White Paper Steel blade
What customers say
Customers consistently praise the Mini Nakiri for its exceptional quality and effortless performance. Reviewers frequently highlight the razor sharp edge, noting how easily it glides through vegetables, making prep work enjoyable and efficient. Despite its compact size, the balance and comfortable handle design make it feel substantial and precise in hand. This knife is often described as a perfect everyday tool, delivering professional results that fully justify the investment. It is a highly recommended addition to any kitchen.
Know before you buy
The Mini Nakiri is designed specifically for vegetable preparation. Its compact 135mm size makes it excellent for detailed tasks like peeling, slicing, and julienning smaller produce where a larger chef's knife might feel cumbersome.
Yes. Because it is high-carbon steel, it is prone to oxidation and rust. You must hand wash and dry the blade immediately after every use and consider applying a light coat of food-safe oil if storing it for an extended period.
The octagonal shape provides a natural, secure grip that prevents the knife from twisting in your hand during repetitive chopping. It is a traditional Japanese design that offers superior control and comfort for precision work.
No. Dishwashers will damage the wooden handle and cause the carbon steel blade to rust rapidly. Always hand wash and dry this knife to maintain its edge and structural integrity.
A hardness of 63 HRC indicates an extremely hard blade, which allows it to hold a razor-sharp edge for a long time. However, this hardness also makes the edge more brittle, so you should avoid using it on bones, frozen foods, or hard pits.
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