In the Japanese kitchen, the Nakiri is a quiet kind of knife. It is made for clean cuts, steady rhythm and respect for the ingredient.
That is the spirit I wanted in this piece.
The 6.8” blade is forged from my Celestial Star Mosaic Damascus. Hundreds of pieces of steel were layered and hammered until the stars came alive across the blade. They move and sparkle in the light like a midnight sky.
For the handle, I chose dyed and stabilized redwood burl. It is deep, warm and dark with copper-red figure buried in it like embers under ash. Redwood has that quiet strength to it. It grows tall, stands through time and felt right on a knife built for patient work.
The bolster is vintage open-grain wrought iron. I liked the contrast of that old raw iron against the bright stars in the Damascus and the warm redwood handle. The texture is the art. Every pit, line and grain in that old iron gives the knife history.
At 2.3” tall at the heel and 11.3” overall, this Nakiri is fast, balanced and razor sharp. Built for clean push cuts, precise chopping and the quiet efficiency that defines great vegetable prep.
Quiet, sharp and honest. A working Nakiri with soul, ready for the right kitchen.
In the Japanese kitchen, the Nakiri is a quiet kind of knife. It is made for clean cuts, steady rhythm and respect for the ingredient.
That is the spirit I wanted in this piece.
The 6.8” blade is forged from my Celestial Star Mosaic Damascus. Hundreds of pieces of steel were layered and hammered until the stars came alive across the blade. They move and sparkle in the light like a midnight sky.
For the handle, I chose dyed and stabilized redwood burl. It is deep, warm and dark with copper-red figure buried in it like embers under ash. Redwood has that quiet strength to it. It grows tall, stands through time and felt right on a knife built for patient work.
The bolster is vintage open-grain wrought iron. I liked the contrast of that old raw iron against the bright stars in the Damascus and the warm redwood handle. The texture is the art. Every pit, line and grain in that old iron gives the knife history.
At 2.3” tall at the heel and 11.3” overall, this Nakiri is fast, balanced and razor sharp. Built for clean push cuts, precise chopping and the quiet efficiency that defines great vegetable prep.
Quiet, sharp and honest. A working Nakiri with soul, ready for the right kitchen.
Made by Jeff Royer, father and apprentice of Mastersmith Kyle Royer
