Japanese Style Carbon Steel Kitchen Knife - mini nakiri

Japanese Style Carbon Steel Mini Nakiri Knife – 135 mm

A beautifully balanced Japanese kitchen knife designed for everyday vegetable preparation.

This compact mini nakiri features a straight, rectangular blade ideal for clean push-cutting: perfect for slicing herbs, shredding leafy greens, chopping onions, or working through sturdy root vegetables with precision and ease. Crafted from white paper shirogami carbon steel wrapped in a softer jigane steel, the blade sharpens quickly and effortlessly, making it a favorite among both seasoned cooks and those new to caring for Japanese knives.

Its octagonal handle feels light and comfortable in hand, offering the distinct balance and control that make Japanese kitchen knives such a pleasure to use. Smaller in size than a traditional nakiri, this 135 mm version is especially suited for daily prep work and smaller kitchen tasks.

Made at the Tadafusa Factory in Sanjo, Japan, a knife-making region renowned for generations of craftsmanship. These knives reflect a quiet simplicity rooted in utility and tradition.

Why We Chose It
At Three Bales, we’re drawn to tools that elevate everyday tasks through thoughtful craftsmanship and long-term use.

This knife immediately stood out for its balance, simplicity, and feel in hand. The smaller size makes it approachable and versatile for daily cooking, while the carbon steel blade offers the kind of sharpness and responsiveness that makes vegetable preparation genuinely enjoyable. We especially appreciate that it sharpens easily, making it a wonderful entry point into the world of Japanese carbon steel knives.

Made by the third-generation Sone family at the Tadafusa Factory in Sanjo, this knife carries forward a long tradition of Japanese blade-making focused on utility, precision, and care.

Details
• Blade Length: 135 mm
• Blade Material: White paper shirogami carbon steel with softer jigane steel cladding
• Handle: Octagonal wood handle
• Ideal For: Vegetables, herbs, roots, and everyday kitchen prep
• Made in Sanjo, Japan
• Crafted at the Tadafusa Factory, established in 1948

Care
Carbon steel blades will naturally oxidize and develop a patina over time. To prevent rusting, wash and dry thoroughly after each use and avoid leaving the knife wet for extended periods. If storing for longer stretches, lightly wipe the blade with Camellia Oil to protect the steel. Regular sharpening will help maintain the knife’s exceptional cutting performance.