Kitchen knife designed for precise, effortless chopping and versatile food preparation. Reliable sharpness and a comfortable grip help home cooks stay efficient and confident, with the HOSHANHO Nakiri Knife. Is that level of performance and durability right for a busy UK kitchen?
⚡ At a Glance
- • Cutting Quality: Hand-polished 15 degree edge on Japanese 10Cr15CoMoV high carbon stainless steel
- • Best for: Home cooks and professional chefs who favour precise chopping and fast prep
- • Not ideal for: Those who need a full set of specialist knives for carved roasts or filleting
Ultra-sharp blade and high hardness ensure consistent, precise slicing. Ergonomic pakkawood handle balances the blade for comfortable prolonged use.
Effortless precision chopping – with a 15° hand-polished edge
Hand-polished sharpening produces a 15 degree edge angle that concentrates force along a narrower bevel. The blade material, Japanese 10Cr15CoMoV high carbon stainless steel, supports a fine edge without excessive brittleness.
Cleaner, more accurate cuts require less force, so slicing vegetables and fine herbs becomes faster and neater. Precision reduces bruising and uneven cooking when preparing delicate ingredients.
Long-lasting sharpness – thanks to vacuum heat treatment and 60HRC hardness
Vacuum heat treatment raises the blade hardness to around 60 HRC, stabilising the steel microstructure for better wear resistance. Higher hardness slows edge roll and dulling under repeated chopping.
Edge retention minimises the need for frequent re-sharpening, maintaining reliable performance through heavy kitchen use. Time saved on maintenance keeps the knife ready for everyday tasks.
Comfortable, balanced handling – with an ergonomic pakkawood handle
Pakkawood handle is shaped to follow natural hand posture, balancing the weight between blade and handle. The construction reduces hand strain by distributing pressure evenly during repetitive cuts.
Secure, comfortable grip helps maintain control during long prep sessions, reducing wrist fatigue. Stable handling improves safety when performing precise chopping or heavier chopping motions.
✨ The 4 Key Reasons for HOSHANHO Nakiri Knife
- High Carbon Stainless Steel – Retains a keen edge through frequent chopping and heavy kitchen use
- Vacuum Heat Treatment – Locks in 60HRC hardness for sustained edge retention under strain
- Ergonomic Pakkawood Handle – Secure, balanced grip reduces hand fatigue during long prep sessions
- Scalloped Hollow Side – Limits food sticking for cleaner slices and faster food preparation
📋 Technical Details at a Glance
- Category: Kitchen knife, nakiri style
- Blade Material: Japanese 10Cr15CoMoV high carbon stainless steel
- Blade Length: 7 inch
- Edge Angle: 15 degree hand-polished edge
- Hardness: Up to 60 HRC after vacuum heat treatment
❓ Frequently Asked Questions
Q: Is the blade suitable for vegetables and delicate slicing?
A: Yes, the nakiri style and the hand-polished 15 degree edge are designed for precise vegetable chopping and fine slicing.
Q: How durable is the blade edge under heavy use?
A: Very durable, the blade is vacuum heat treated to around 60HRC and made from Japanese 10Cr15CoMoV high carbon stainless steel to maintain sharpness.
Q: Will the handle feel comfortable during long prep sessions?
A: Yes, the ergonomic pakkawood handle is shaped to match natural hand posture and balances weight between blade and handle, reducing fatigue.
🏆 Our Verdict
The HOSHANHO Nakiri Knife suits home cooks and professionals who want precise, repeatable chopping with low maintenance. A 15 degree hand-polished edge, high carbon 10Cr15CoMoV steel and vacuum heat treatment combine for lasting sharpness and reliable performance. A modest investment yields durable functionality and comfortable handling that should serve well over the long term.
