Kai Sekimagoroku - Nakiri/Usuba Knife 6-1/2" Damascus

The nearly rectangular blade gives the AE-5206 a broad face above a comparatively straight cutting edge. Its vegetable-focused shape suits repeated chopping and slicing on a cutting board, including leafy ingredients.

Choose this format for dedicated vegetable work. The AE-5205 gyutou offers a longer, pointed blade for varied prep, while the AE-5202 petty provides a smaller option for detail work.

Work on a stable wood or plastic cutting board with straight, controlled cuts. Although its blade is broad, this is a vegetable knife; avoid using it to cut bones or frozen ingredients, or twisting it sideways while it is embedded in food.

After prep, hand wash, rinse and dry the blade and handle thoroughly. Store with the cutting edge protected and sharpen as needed to keep slicing and chopping controlled.