The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking.

Key Product Features

• Precision forged from a single piece of chromium-molybdenum-vanadium steel
• Extraordinary sharpness which is easy to maintain
• Special alloyed steel
• Seamless fit of the handle
• Triple-riveted handle shells, full tang handle