We're big fans of the nakiri as a tool for prepping vegetables as its primary role, and its light weight construction is easy to use for extended periods of time.
The Nakiri is perfect for chopping vegetables. The flat profile of the blade means it's easier to get all the way through the veg to the board and ensure each slice is cut all the way through. It is best used with a chopping action (up and down). The wide blade is handy for transferring your chopped veg from board to pot.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 161 mm (Measurement of the cutting edge)
- Total length 310 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 55 mm Heel to spine
- Total weight 144 grams
- Blade Material Blue Steel #1 cutting edge, laminated in
- Hardness 61-63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Nakiri
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
A textured shiny black box, lined with red card and the knife name in Japanese along the top. Each knife is hand packed in Japanese newspaper from the day it was completed which we feel gives a very nice authentic tone.
What is a Nakiri knife?
The Nakiri looks like a small meat cleaver. In reality this knife is anything but.
You can read more about Nakiri knives if we've got you interested in them.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.