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Sakai Takayuki 33 layer Damascus Santoku

£155.00

Sakai Takayuki Mirror 45 layer Nakiri

£155.00

Sakai Takayuki Mirror 45 layer Santoku

£155.00

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Hatsukokoro Hayabusa Silver 3 Santoku

£160.00

Hatsukokoro Hikari SLD Kurozome Damascus Kiritsuke Santoku

£160.00

Sakai Takayuki 33 layer Damascus Nakiri

£160.00

Sakai Takayuki 45 layer Damascus Santoku

£165.00

Nakamura Hamono Kaishin Blue #2 Kurouchi Santoku

£185.00

Fujiwara Nashiji Shirogami #1 Nakiri

£195.00

Fujiwara Nashiji Shirogami #1 Santoku

£195.00

Muneishi Aogami Damascus Bunka

£195.00

Nakamura Hamono Kaishin White #2 Kurouchi Nakiri

£195.00

Pungchundo SLD Migaki Bunka

£210.00

Yu Kurosaki Gekko XEOS Nakiri

£240.00

Yu Kurosaki Kokusen Santoku (Polished)

From £240.00

Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Santoku

£275.00

Itsuo Doi Homura Guren Blue #2 Nakiri

From £325.00

Frequently Asked Questions about Japanese Vegetable Knives

What's the best knife for chopping vegetables?

The right nakiri knife is widely considered one of the best Japanese knives for precise chopping of vegetables. With its straight edge and flat blade profile, it allows for full contact with the cutting board, making it perfect for clean, straight cuts through everything from leafy greens to dense root vegetables. Unlike Western chef's knives that rely on a rocking motion, the nakiri is designed for an up-and-down chopping technique, offering exceptional control and consistency.

How are vegetable knives made?

Crafted from a wide range of high-quality Japanese steel including carbons such as blue steel, white steel and a wide range of stainless steel such as VG10 and Ginsan the materials used vary significantly depending on the blacksmith or workshop

Should I buy a specific vegetable knife?

We typically recommend a specific vegetable cutter like a nakiri if veg prep is a large part of your cooking or diet and they're ideal for home cooks and profesional chefs alike because the precise cutting from the nakiri shape is superior to that from an all round kitchen knife like the gyuto or santoku. That said, if it's only a small part of your prep work then an all rounder will likely still be perfectly suitable in most tasks.

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