A traditional Japanese knife made specifically for vegetables, long a mainstay of the Japanese table. Its wide, flat edge line and thin blade cut straight down cleanly, so slices stay separate rather than clinging together. It makes fine julienne and mincing rhythmic and fast.
Blade and board meet face to face — zero uncut strands.
Because the edge is not curved like a gyuto or santoku, you never get the frustration of "only the tip leaves strands joined" when shredding cabbage or thick-slicing daikon. The wide blade is also handy for scooping up cut ingredients and moving them to a pot or bowl.
※ Do not use on hard items such as fish bones or frozen food (the thin blade will chip).
The common nakiri sizes are 165 mm and 180 mm. Choose to suit your board and the size of the vegetables you handle.
Because it often meets vegetable moisture, we suggest choosing by ease of care and how long the edge lasts.
For the full differences and how to choose, see the See the steel guide →.
The nakiri is a double-bevel (ryoba) blade, so anyone — right- or left-handed — can use it comfortably as is.
The pleasant tap-tap rhythm and easy downward chop of a nakiri are best judged by trying them. In store you can confirm that light, crisp cutting feel with a test cut on our sponge.
EVOLCHEF Nakiri 165mm
Enrei Tsuchime Damascus Nakiri 170mm (Ltd.)
Kotetsu Aogami No.2 Nakiri 165mm
Shown as examples. Many other sizes and brands are in store — please ask.
○ In stock · △ Few left, please ask · × Awaiting restock