The knife nakiri by Kanetsune Seki with a blade length of 16.5cm, 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 stainless steel, a popular material for knives, it is particularly durable and does not corrode. It is a combination of carbon and iron as a base, and chromium is added to repel stains and give the blade a glossy finish.