A Nakiri knife is a game-changer in the kitchen—its straight, ultra-sharp blade makes slicing and dicing vegetables effortless. But if you want it to perform at its best for years (or decades), you need to take proper care of it. The good news? It’s easier than you think. Let’s go over the essentials of cleaning, sharpening, and storing your Nakiri knife so it stays as sharp as the day you got it.
Nomad Series Nakiri
1. Cleaning: Keep It Dry, Keep It Happy
One of the biggest mistakes people make with high-carbon knives is letting them sit in water. Even stainless steel blades can develop rust if left wet for too long. To keep your Nakiri in pristine condition:
✅ Hand wash only – Never put it in the dishwasher; the heat and moisture can damage the steel and handle.
✅ Use mild soap and warm water – Harsh detergents can strip protective oils from the blade.
✅ Dry immediately – Wipe it down with a clean, dry towel right after washing.
2. Sharpening: Keep the Edge Razor-Sharp
Nakiri knives are known for their ultra-thin, razor-sharp edges, but even the best blade will dull over time. To keep your knife performing at its peak:
✅ Hone regularly – Use a 10” Honing Steel every few uses to realign the edge.
✅ Sharpen when needed – A whetstone (1000/6000 grit) is ideal for maintaining sharpness.
✅ Angle matters – Maintain a 15°-20° angle when sharpening to avoid excessive wear on the blade.
3. Storage: Protect the Blade
Leaving your Nakiri loose in a drawer is a surefire way to dull or damage the edge. Instead:
✅ Store it on a knife block or magnetic strip – This prevents unnecessary wear and keeps it within easy reach.
Keep Your Nakiri in Prime Condition
Investing in a high-quality knife is only the first step—proper care ensures it stays sharp, reliable, and ready for any kitchen task. Whether you’re slicing paper-thin cucumbers or dicing onions with precision, a well-maintained Nakiri will never let you down.
🔗 Shop Cooking Guild’s Best Nakiri Knife:
🛒 Dynasty Series Nakiri
🛒 Nomad Series Nakiri
