Mac Professional Nakiri Japanese Vegetable Knife (170mm, Black Pakka Wood)

What makes this nakiri knife different from a regular chef's knife?

The nakiri features a straight, rectangular blade designed specifically for vegetables, unlike the curved profile of chef's knives. This straight edge maximises contact with the cutting board for cleaner cuts and prevents the rocking motion that can bruise delicate vegetables. The 170mm length is optimised for vegetable work, being shorter than most chef's knives but longer than paring knives.

Can I use this knife for cutting meat or bones?

No, this knife is specifically designed for vegetables only. The manufacturer explicitly states it's not suitable for cutting bones or frozen food. The AUS8 steel and thin blade geometry are optimised for clean vegetable cuts, not the tougher tasks that require heavier, thicker blades. Using it on bones could damage the edge or chip the blade.

How do I properly maintain and sharpen this knife?

Hand washing is essential - never put this knife in the dishwasher as the harsh detergents and heat can damage both the blade and Pakka wood handle. Dry immediately after washing to prevent water spots. For sharpening, use whetstones starting with 1000 grit for regular maintenance, progressing to 3000-6000 grit for polishing. The AUS8 steel sharpens more easily than harder Japanese steels.

What cutting techniques work best with a nakiri knife?

The nakiri excels at push-cutting and chopping motions rather than rocking cuts. Use a straight up-and-down motion to slice through vegetables, taking advantage of the full blade length. The flat edge is perfect for brunoise cuts, julienne strips and precise dicing. For herbs, use a rapid chopping motion keeping the tip in contact with the board.

Is the Pakka wood handle durable enough for professional use?

Yes, Pakka wood is specifically chosen for professional kitchens due to its durability and moisture resistance. Unlike natural wood, Pakka wood won't crack, split, or harbour bacteria when properly maintained. The resin-impregnated construction makes it more durable than traditional wooden handles whilst maintaining the comfortable feel and grip that chefs prefer.

How does the 170mm blade length compare to other vegetable knives?

The 170mm length strikes an ideal balance for most kitchen tasks. It's longer than standard paring knives (75-100mm) allowing you to handle larger vegetables efficiently, yet shorter than chef's knives (200-240mm) providing better control for precise work. This length is considered optimal for nakiri knives, being long enough for efficiency but short enough for detailed vegetable preparation.

What's the difference between this Mac knife and cheaper alternatives?

Mac knives are made in Japan using traditional craftsmanship techniques, with skilled artisans hand-finishing critical areas. The AUS8 steel is superior to the steel used in most budget knives, offering better edge retention and easier sharpening. The Pakka wood handle is more durable than plastic alternatives and the overall balance and geometry are precision-engineered rather than mass-produced.

Will this knife work well for left-handed users?

Yes, this nakiri has a symmetrical blade geometry that works equally well for both right and left-handed users. Unlike some Japanese knives that have single-bevel edges favouring right-handed users, the Mac Professional Nakiri features a double-bevel edge ground equally on both sides. The handle design is also ambidextrous, providing comfortable grip regardless of hand preference.