There are many kinds of kitchen knives, each made for different uses and styles of cooking. Some are versatile, and some stand out for their appearance.
Still, the first knife we chose was the Nakiri, a simple tool made especially for cutting vegetables. We chose it because we felt it could be part of everyday cooking, without needing special knowledge or advanced skills.
Rather than explaining Japanese food culture and aesthetics through words or decoration, we want people to feel them through experience, by using their hands in daily cooking.
The Nakiri knife has long been used in everyday kitchens, often without much thought.
In the way it is used, there is a mindset that has been valued in Japanese food culture, preparing with care and treating ingredients gently.
The history of the Nakiri knife goes back to the Edo period (17th–19th century).
At that time, meals were mainly based on rice and vegetables.
Vegetables were cut across the grain to improve texture and taste, and the Nakiri developed as a shape suited to this kind of cooking.
Its straight edge and wide blade allow vegetables to be cut by a simple downward motion.
Instead of crushing ingredients, it cuts them cleanly, placing less stress on the food.
The wide blade also makes it easy to lift and move cut vegetables, which suits daily kitchen work.
The Nakiri is not a special or symbolic tool of Japanese culture.
It is a tool that has been used naturally in everyday life for a long time.
Because it is easy to use and does not require effort, it has been quietly passed down over generations.
As a way to introduce Japanese culture, we wanted to begin with something close to daily life.
By starting with a quiet, practical tool that does not depend on technique or performance, we believe the thinking behind Japanese craftsmanship can be shared naturally.
The Nakiri knife is the first piece that expresses the origin of SUIFU, and the first knife we chose to make.