The vegetable knife. Straight down, nothing wasted.
Nakiri. A flat, square blade made for clean push-cuts through vegetables.
The Nakiri is the Japanese vegetable knife — a tall, flat blade designed for straight push-cuts rather than rocking. It excels at stacking greens and cutting them in one stroke, dicing onions with minimal bruising, and producing paper-thin slices that a curved blade can't match.
It's the specialist every serious vegetable cook ends up wanting. If you prep a lot of plants, this is the blade that will change the way you cut. Available in every line except PAN.
Available across our lines
The same shape, five ways to cut.
Every line except PAN forges a Nakiri. Choose by the steel and the feel.
A note on care
Hand wash and dry immediately. Wooden cutting boards only. Sharpen on a 1000/6000 whetstone three or four times a year. The full method lives in Knife School.
Not sure which line?
A couple of questions, one knife. The quiz reads how you cook and points you to the line that fits.