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 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
◦ Handle: Buckeye Burl in Black Midnight Resin with Black G-10 Liner and Nickel Silver Frame Pins
◦ Rockwell (HRC): 61
Read our steel and care guides to learn how to care for your knife.