The knife nakiri by Tojiro with a blade length of 18.5cm, has a wide and straight blade with a blunt tip. It is mainly used for cutting vegetables, and thanks to its thin blade, it can even cut the most delicate vegetable. However, it is not suitable for harder materials, such as small fish or meat bones, or frozen foods as it may break. It is made of Shirogami steel, a high-carbon content material. It is one of the sharpest metals for kitchen knives, but it is not stainless. It is easily sharpened and provides a better cutting sensation due to its thin structure. Proper maintenance and careful cleaning and drying after each use are required to avoid rust.