Nakiri 130mm AEB-L Wabi Sabi


A 130mm Nakiri vegetable knife from Jim Dobblers Wabi Sabi line. The profile, paying homage to its Usuba heritage, is very flat with a slight curve just before the end of the blade. At 130mm the blade feels nimble and agile, comfortable working with produce in hand or on the board. The edge is super thin and feels razor sharp perfect for detailed vegetable prep.

The blade is forged in AEB-L stainless steel, a very high quality steel with great edge retention and hardness (64HRC). Featuring a subtle hollow grind geometry the blade is very sharp and performs exceptionally well for fine slicing, while still making its way through more robust produce with ease. The hollow grind is subtle enough to give the knife a razor sharp edge while not impacting food release considerably, its very balanced an a joy to use.

The handle is made from a combination of Arizona Ironwood, imitation ivory and patinated brass. The combination is stunning!

Fit and finish on this blade is of the highest standard and and the knife is a joy to use.

    Product Specification

    Blade Type: Nakiri

    Edge Length: 130mm

    Spine Heel: 3.2mm

    Spine Mid: 2.9mm

    Spine Tip (20mm before): 2.8mm

    Blade Height: 53.5mm

    Weight: 1.94g

    Cutting Edge Steel: AEB-L

    Stainless: No

    HRC: 64+

    Blade Construction: Mono Steel

    Blade Finish: Textured and Kurouchi

    Grind: Hollow

    Handle Construction: Hidden Tang

    Handle Materials: Arizona Ironwood, imitation ivory and patinated brass

    Handedness: Ambidextrous

    Saya Included: No

    Product Care:

    Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

    Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

    Tips on sharpening you knives

    Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

    A reference guide to steel types

    Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.