{"product_id":"couteau-nakiri-japonais","title":"Japanese Nakiri Knife - Precise Vegetable Slicing","description":"\u003c!-- ════════════════════════════════════════════════════\n     PRODUCT SHEET — Nakiri Knife\n     Just Cook Eat — just-cook-eat.com\n     Category: Japanese Knives\n     To be pasted into the \"product description\" field in Shopify.\n     ════════════════════════════════════════════════════ --\u0026gt;\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- ══ SCHEMA FAQ JSON-LD ══ --\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cstyle\u003e\n\/* ─────────────────────────────────────────────────────────────\n   Scope strict : .jce-product uniquement.\n   N'affecte NI le titre H1 natif Shopify, NI le prix,\n   NI les boutons d'achat, NI le header\/footer du thème.\n   ───────────────────────────────────────────────────────────── *\/\n\n.jce-product {\n  --jce-green:       #033E1C;\n  --jce-green-light: #D9F3E4;\n  --jce-red:         #BB2D0C;\n  --jce-red-light:   #fdf0ed;\n  --jce-dark:        #1a1a2e;\n  --jce-gray:        #6b7280;\n  --jce-border:      #e5e7eb;\n  --jce-bg:          #f9fafb;\n  box-sizing: border-box;\n  font-size: 1rem;\n  line-height: 1.75;\n  color: #222;\n  width: 100%;\n  max-width: 100%;\n}\n.jce-product *, .jce-product *::before, .jce-product *::after { box-sizing: inherit; 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}\n.jce-product .jce-faq-answer { margin-top: 10px; color: #374151; }\n.jce-product .jce-faq-answer p { margin-bottom: 8px; font-size: 0.95rem; }\n\n.jce-product .jce-footer-note {\n  margin-top: 32px;\n  padding: 14px 18px;\n  background: var(--jce-bg);\n  border-radius: 8px;\n  font-size: 0.92rem;\n  color: #374151;\n  text-align: left;\n}\n.jce-product .jce-footer-note p { margin: 0; }\n\n@media (max-width: 600px) {\n  .jce-product .jce-benefits     { grid-template-columns: 1fr; }\n  .jce-product .jce-personas     { flex-direction: column; }\n  .jce-product .jce-angle-grid   { flex-direction: column; }\n  .jce-product .jce-banner       { flex-direction: column; text-align: center; }\n  .jce-product .jce-step         { gap: 12px; }\n}\n\u003c\/style\u003e\n\u003c!-- ══════════════════════════════════════════════════\n     CONTENT — everything is in .jce-product\n     ══════════════════════════════════════════════════ --\u0026gt;\n\u003cdiv style=\"text-align: center;\" class=\"jce-product\"\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 1 — INTRO HOOK\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cp class=\"jce-intro\"\u003eMince, julienne, and dice with the \u003cstrong\u003emillimetric precision of Japanese kitchens\u003c\/strong\u003e. Its rectangular blade with a flat spine descends straight and clean through every vegetable — no crushing, no slipping, no effort. The promise of an \u003cstrong\u003eeveryday chef's touch\u003c\/strong\u003e, even if you've never held a nakiri knife in your life.\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 2 — H2: WHY CHOOSE\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eWhy choose the Just Cook Eat Japanese Nakiri Knife?\u003c\/span\u003e\n\u003cp\u003eImagine the scene: you're preparing a ratatouille on a Sunday evening. Zucchini, eggplant, peppers, tomatoes — everything goes in. But with your usual chef's knife, the slices come out uneven, some too thick, others frayed. The blade rolls on the tip instead of cutting straight down. And after ten minutes, your wrist starts to ache. Frustrating — and yet, it's not your technique that's at fault. It's the \u003cstrong\u003etool\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA European chef's knife is designed for chopping with a rocking motion — effective on meat, less precise on vegetables. Our Japanese nakiri knife, however, is designed for \u003cstrong\u003eone thing only\u003c\/strong\u003e: cutting straight down, with total flat contact on the cutting board. Its rectangular blade acts like a precision guillotine, and it's this geometry that changes everything for vegetables.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-benefits\"\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e🥕\u003cstrong style=\"display: inline !important;\"\u003eAbsolute vegetable specialist\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eRectangular blade with a flat spine designed for the vertical Japanese motion — julienne, brunoise, regular mincing: every cut is clean and uniform.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e🎌\u003cstrong style=\"display: inline !important;\"\u003eAuthentic vintage aesthetic\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eRaw color finish: a timeless, rustic, and elegant style that stands out in any Japanese knife collection.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e⚖️\u003cstrong style=\"display: inline !important;\"\u003eLightweight and total control\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eLightweight and perfectly balanced structure: your motion remains fluid even after long preparation sessions in the kitchen.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cspan class=\"jce-benefit-icon\"\u003e✋\u003cstrong style=\"display: inline !important;\"\u003eErgonomic anti-fatigue handle\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eDesigned for intensive preparations: natural and secure grip that reduces wrist tension over time.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003eWell-cut vegetables change everything — in texture, cooking, and presentation. And that gesture starts with the right knife.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 3 — PILLAR GUIDE BANNER\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-banner jce-banner-green\"\u003e\n\n\u003cp class=\"jce-banner-text\"\u003e📖 Complete guide to Japanese knife maintenance — sharpening, washing, storage\u003c\/p\u003e\n\n\u003ca title=\"Japanese knife maintenance guide Just Cook Eat\" href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/entretien-couteau-japonais\" class=\"jce-btn jce-btn-green\"\u003eRead the guide →\u003c\/a\u003e\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 4 — KLAVIYO LEAD MAGNET\n     Unique IDs: \"nakiri\"\n     data-source : \"Guide Couteau Nakiri Produit\"\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-lead\"\u003e\n\n\u003cspan class=\"jce-h3\"\u003e🎁 Free: E-BOOK — The Japanese Knife Manual\u003c\/span\u003e\n\u003cp\u003eReceive your \u003cstrong\u003ecomplete manual for free\u003c\/strong\u003e — cutting techniques, daily maintenance, 15° sharpening, and knife selection by use.\u003c\/p\u003e\n\n\u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\n\n\u003cinput style=\"padding: 10px 14px; border: 2px solid #e5e7eb; border-radius: 6px; font-size: 1rem; width: 260px; max-width: 100%;\" placeholder=\"Your email address\" type=\"email\" id=\"jce-email-nakiri\"\u003e \u003cbutton class=\"jce-btn jce-btn-red\" data-source=\"Guide Couteau Nakiri Produit\" data-list=\"V9s8Td\" data-input=\"jce-email-nakiri\" data-msg=\"jce-msg-nakiri\"\u003eDownload the free guide →\u003c\/button\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\u003cstrong\u003eA registration confirmation will be requested beforehand\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cp style=\"margin-top: 10px; font-size: .9rem;\" id=\"jce-msg-nakiri\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 5 — H2: FOR WHOM\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eWho is this nakiri knife for?\u003c\/span\u003e\n\u003cp\u003eThis nakiri knife was designed for \u003cstrong\u003eeveryone who regularly prepares vegetables\u003c\/strong\u003e and wants to gain precision, consistency, and efficiency — without needing to be a Michelin-starred chef. It appeals as much to the vegetarian cook as to the Asian cuisine enthusiast who meticulously cuts their garnishes.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-personas\"\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe vegetarian or flexitarian cook\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eYou prepare large quantities of vegetables several times a week. The nakiri becomes your daily ally: faster, less tiring, much more precise than your chef's knife.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe Asian cuisine enthusiast\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eWok, ramen, gyozas, buddha bowls — all these preparations require vegetables cut with consistency. The nakiri is the tool that Japanese kitchens have used for centuries for exactly that.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe cook who wants to improve their cutting skills\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eDo you want to master julienne, brunoise, fine mincing? The nakiri's geometry makes these techniques much more intuitive than with a multi-purpose knife.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-persona\"\u003e\n\n\u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe complement to the chef's knife\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eDo you already have a European knife or a versatile santoku? The nakiri is the specialized tool that takes over for all things vegetable — and transforms your kitchen into a real professional workstation.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-box jce-box-red\"\u003e⚠️ \u003cstrong\u003eThis knife is not suitable for:\u003c\/strong\u003e meat, bones, fish, shellfish, frozen foods, and hard-pitted fruits. Its thin, straight blade is designed to glide through vegetable fibers — inadequate use would permanently chip it.\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 6 — H2: DETAILED FEATURES\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eDetailed Features\u003c\/span\u003e\n\u003cp\u003eHere's exactly what distinguishes this nakiri knife and what each element concretely brings you in use.\u003c\/p\u003e\n\n\u003c!-- ── 6.2 — Dual-option grid: the 2 signature uses ── --\u003e \u003cspan class=\"jce-h3\"\u003e🥦 The two signature uses of the nakiri knife\u003c\/span\u003e\n\u003cdiv class=\"jce-angle-grid\"\u003e\n\n\u003cdiv class=\"jce-angle-card is-green\"\u003e\n\n\u003cspan class=\"jce-angle-badge\"\u003eFine cutting\u003c\/span\u003e \u003cstrong\u003eJulienne, brunoise, regular mincing\u003c\/strong\u003e\n\u003cp\u003eThe nakiri excels in precision cuts: julienned carrots, ultra-fine minced onions, translucent fennel slices. The rectangular blade ensures total contact with the board with each cut — the key to perfect uniformity.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-angle-card is-red\"\u003e\n\n\u003cspan class=\"jce-angle-badge\"\u003eVolume \u0026amp; speed\u003c\/span\u003e \u003cstrong\u003eLarge quantity preparations\u003c\/strong\u003e\n\u003cp\u003eZucchini, eggplant, peppers, cabbage, broccoli: the nakiri handles them quickly and well, with a repeated vertical motion without fatigue. Its lightness and balance allow large volumes to be prepared without wrist strain.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ── 6.3 — Complete technical sheet ── --\u003e \u003cspan class=\"jce-h3\"\u003e⚙️ Complete technical sheet\u003c\/span\u003e\n\u003cdiv class=\"jce-table-wrap\"\u003e\n\n\u003ctable class=\"jce-table\"\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth style=\"width: 40%;\"\u003eSpecification\u003c\/th\u003e\n\n\u003cth\u003eDetails\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eProduct type\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eNakiri knife — Japanese vegetable knife\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eBlade\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eHigh-quality stainless steel, rectangular, thin, with a flat spine\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eRaw, antique and vintage design (raw knife color)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eSharpening angle\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e15° (traditional Japanese angle)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eErgonomics\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eLightweight and perfectly balanced structure\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eErgonomic anti-fatigue shape, natural grip\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRecommended uses\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eVegetables (julienne, brunoise, mincing, slicing), fresh herbs, mushrooms\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eUses to avoid\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eMeat, fish, bones, shellfish, frozen foods, hard-pitted fruits\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eMaintenance\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eHand wash only — immediate drying — no dishwasher\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRecommended storage\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eMagnetic wall mount or protective sheath — avoid loose drawer storage\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 6 BIS — ROTARY SHARPENER PUSH\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eThe essential ally for your nakiri knife\u003c\/span\u003e\n\u003cp\u003eA Japanese nakiri knife is a precision tool. Its thin blade, sharpened to \u003cstrong\u003e15°\u003c\/strong\u003e, gives you that edge that cuts cleanly through every vegetable without crushing it. But this same 15° is also its \u003cstrong\u003efragility\u003c\/strong\u003e: a single sharpening at the wrong angle, and the blade's geometry is permanently degraded.\u003c\/p\u003e\n\n\u003cp\u003eIt is for this precise reason that the \u003cstrong\u003emagnetic rotary sharpener is the most suitable tool\u003c\/strong\u003e for maintaining your nakiri knife — and any Japanese knife.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMechanically guaranteed 15° angle\u003c\/strong\u003e — the magnet holds the blade against the guide, so you can't go wrong. Where a whetstone requires months of practice to maintain a precise 15° on a rectangular blade, the rotary does it for you, with each pass.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDiamond discs compatible with Japanese steels\u003c\/strong\u003e — Japanese blades reach high hardness levels that only diamond effectively attacks. The included discs (400 and 1000 grit) are designed for these steels, without risk of overheating.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNo technique required, no risk\u003c\/strong\u003e — a smooth, rolling motion, like a rolling pin. In 2 minutes, your nakiri knife regains its original sharpness — without the risk of chipping the thin blade.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- Rotary Sharpener Product Card --\u003e\n\u003cdiv style=\"display: flex; align-items: center; gap: 16px; background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 12px; padding: 16px; margin: 24px 0; flex-wrap: wrap; text-align: left;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/Aiguiseurdecouteauroulantbois1.webp?v=1777301999\" alt=\"Magnetic rotary knife sharpener 15 and 20 degree angles compatible with Japanese nakiri knife\" style=\"width: 90px; height: 90px; object-fit: cover; border-radius: 8px; flex-shrink: 0;\" loading=\"lazy\"\u003e\n\u003cdiv style=\"flex: 1; min-width: 180px;\"\u003e\n\n\u003cdiv style=\"display: inline-block; background: #BB2D0C; color: #fff; font-size: 11px; font-weight: bold; padding: 2px 8px; border-radius: 20px; text-transform: uppercase; letter-spacing: .04em; margin-bottom: 6px;\"\u003e⭐ Bestseller\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 1rem; font-weight: 800; color: #1a1a2e; margin-bottom: 4px;\"\u003eMagnetic Rotary Sharpener\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 0.82rem; color: #6b7280; margin-bottom: 6px;\"\u003e15° angle special for Japanese knives · Diamond discs 400 \u0026amp; 1000 included · Neodymium magnets · Dry use\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 1.1rem; font-weight: 800; color: #003e1c;\"\u003e€55.99\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ca title=\"Rotary sharpener compatible with Japanese nakiri knife 15°\" href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" style=\"display: inline-block; background: #BB2D0C; color: #fff; font-weight: bold; font-size: 0.9rem; padding: 10px 20px; border-radius: 6px; text-decoration: none; white-space: nowrap; flex-shrink: 0;\"\u003eDiscover the sharpener →\u003c\/a\u003e\n\n\u003c\/div\u003e\n\n\u003cp style=\"font-size: 0.9rem; color: var(--jce-gray);\"\u003e💡 \u003cstrong\u003eNote:\u003c\/strong\u003e the sharpening stone remains the traditional tool for Japanese knives. If you are a purist ready to invest months to master the technique, it's an excellent choice. But for 95% of cooks, the rotary gives an equivalent result in a few minutes — without the risk of error that would destroy your blade.\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 7 — H2: HOW TO USE\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eHow to use your Japanese Nakiri Knife?\u003c\/span\u003e\n\u003cp\u003eThe nakiri has a very different motion from the European chef's knife. \u003cstrong\u003eNo rocking, no rolling on the tip\u003c\/strong\u003e: a vertical up-and-down movement, slightly forward. It is this unique motion that gives vegetables cut with a regularity worthy of a professional kitchen.\u003c\/p\u003e\n\n\u003cspan class=\"jce-h3\"\u003ePreliminary step: prepare your space well\u003c\/span\u003e\n\u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStabilize your cutting board\u003c\/strong\u003e — slide a damp cloth underneath to prevent it from moving. Wood or bamboo preferably, never glass or ceramic which dull the edge.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePeel and trim your vegetables\u003c\/strong\u003e before starting — the nakiri is a precision cutting tool, not a peeler.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eKeep the blade clean\u003c\/strong\u003e between vegetables: a regular wipe with a cloth prevents acidic juices (lemon, tomato) from attacking the steel.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-steps\"\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e1\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003ePosition\u003c\/strong\u003e\n\u003cp\u003eHold the handle firmly. Curl the fingers of your other hand into a claw shape — your knuckles guide the blade, your fingers are protected. Place the flat side of the blade against your knuckles, perpendicular to the board.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e2\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eSlice\u003c\/strong\u003e\n\u003cp\u003eBring the blade down in a steady vertical motion, slightly forward — the spine of the blade stays in contact with your knuckles throughout the motion. No rocking, no back-and-forth. Gravity and sharpness do the work.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e3\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eChop\u003c\/strong\u003e\n\u003cp\u003eAdvance your fingers one millimeter between each cut to adjust the thickness of your slices. Repeat the motion regularly. Wash the blade by hand immediately after use, dry it, and store it on a magnetic holder or in its sheath.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOCK 8 — H2: TIPS \u0026amp; FAQ\n     ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eMaintenance Tips \u0026amp; Frequently Asked Questions\u003c\/span\u003e \u003cspan class=\"jce-h3\"\u003e🧼 The 3 golden rules for a long-lasting nakiri knife\u003c\/span\u003e\n\u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHand wash only\u003c\/strong\u003e — never in the dishwasher. Aggressive detergents and heat damage the steel and dull the edge in just a few cycles.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eImmediate drying\u003c\/strong\u003e — wipe with a cloth immediately after washing. Never let it soak in the sink, especially in contact with acidic vegetable juices.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRegular sharpening at 15°\u003c\/strong\u003e — a pass with the \u003ca title=\"Rotary sharpener special for Japanese knife\" href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\"\u003erotary sharpener\u003c\/a\u003e every 4 to 6 weeks, depending on your use, is enough to maintain an impeccable edge.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-faq\" id=\"jce-faq\"\u003e\n\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eWhat is a nakiri knife and what is it used for?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eThe nakiri knife is a Japanese knife specialized in cutting vegetables. Its rectangular, thin, and straight blade is designed for a vertical up-and-down motion — no rocking, no back-and-forth. Unlike the European chef's knife, which rolls on the cutting board, the nakiri cuts with firm, clean pressure. The result: uniform rounds, consistent julienne, perfect brunoise — and zero crushed vegetables. It is the essential tool in Japanese cuisine for all vegetables.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat's the difference between a nakiri knife and a santoku knife?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eThe santoku is a versatile knife: it handles vegetables, meat, and fish. The nakiri is an ultra-specialist for vegetables only. Its rectangular blade and flat spine allow for full contact with the cutting board with each cut — ideal for ultra-thin and even slices. If you prepare a lot of vegetables, the nakiri perfectly complements a santoku or gyuto. If you can only have one Japanese knife, the santoku remains more versatile.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow to use a Japanese nakiri knife?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eThe nakiri's motion is different from European knives: no rocking, no rolling on the tip. You use a vertical up-and-down motion, slightly forward. Hold the handle firmly, curl your fingers into a claw to guide the blade against your knuckles, and cut with a single, smooth motion. The regularity of the cut depends on the regularity of your motion — and the thinness of your blade.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat sharpening angle for a nakiri knife?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eLike all Japanese knives, the nakiri is sharpened at 15°, a sharper angle than the 20° of European knives. This closed angle gives it its ability to slice vegetables with surgical precision. Sharpening this knife at 20° would permanently degrade the blade's geometry. To maintain this precise angle without risk of error, the magnetic rotary sharpener is the most suitable tool: it mechanically enforces the 15° with each pass.\u003c\/p\u003e\n\n\u003cp\u003e→ \u003ca title=\"Rotary sharpener special for Japanese knives 15°\" href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\"\u003eSee our rotary sharpener compatible with Japanese knives\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan a nakiri knife be used to cut meat?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eNo, the nakiri knife is exclusively designed for vegetables. Its thin blade and delicate edge are not suitable for muscle fibers, nerves, or cartilage in meat — and even less for bones. Using it on meat risks chipping or deforming the edge. If you're looking for a versatile Japanese knife (vegetables + meat + fish), the santoku or gyuto are more suitable choices. The nakiri excels where other knives struggle: fine and regular cutting of vegetables.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow to care for a nakiri knife to preserve its sharpness?\u003c\/summary\u003e\n\u003cdiv class=\"jce-faq-answer\"\u003e\n\n\u003cp\u003eThree rules: hand wash only (never in the dishwasher), immediate drying with a clean cloth, and regular sharpening at 15° every 4 to 6 weeks depending on your usage. For sharpening, the rotary sharpener is the most suitable tool because it mechanically guarantees the 15° angle, whereas a sharpening stone requires months of practice to maintain this precise angle on such a thin blade. Store your nakiri on a magnetic wall holder — never loosely in a drawer.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n     BLOC 9 — MAILLAGE INTERNE FINAL\n     ══════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-footer-note\"\u003e\n\n\u003cp\u003e📌 \u003cstrong\u003eAlso read:\u003c\/strong\u003e \u003ca title=\"Complete guide to Japanese knife maintenance\" href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/entretien-couteau-japonais\"\u003eJapanese knife maintenance: the complete guide\u003c\/a\u003e · \u003ca title=\"Adjustable rotary sharpener 15° for Japanese knives\" href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\"\u003eThe adjustable 15° \/ 20° rotary sharpener\u003c\/a\u003e · \u003ca title=\"Sharpening angles 15° vs 20°: everything you need to know\" href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/maitriser-les-angles-daiguisage-15-vs-20\"\u003e15° or 20° angle: which to choose?\u003c\/a\u003e · \u003ca title=\"Discover the Just Cook Eat range of Japanese knives\" href=\"https:\/\/just-cook-eat.com\/collections\/couteaux-japonais\"\u003eSee the entire Japanese knife collection →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003c!-- \/.jce-product --\u003e","brand":"Just-Cook-Eat","offers":[{"title":"Default Title","offer_id":53575368212818,"sku":"1775363777494241281","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/couteau_nakiri_japonais_1.webp?v=1780049198","url":"https:\/\/just-cook-eat.com\/en\/products\/couteau-nakiri-japonais","provider":"Just-Cook-Eat","version":"1.0","type":"link"}