A Japanese-style knife used for chopping vegetables. Its straight blade edge and squared-off tip make it well-suited to cutting all the way to the cutting board without the need for a horizontal pull or push. The thinner edge of our handmade nakiri excels at precise, straight vegetable cuts. Despite its resemblance to a cleaver, it’s not intended for butchery or going through bones.
Blade Length: 7"
Steel: Nitro-V stainless steel with light patina
Handle: Mexican Blanket Especial (G.L. Hansen & Sons) with black Micarta pins
Rockwell (HRC): 61
Read our steel and care guides to learn how to care for your knife.