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The Nakiri is built for one thing and built for it perfectly — vegetables. The flat, rectangular blade lets the full edge meet the board on every stroke, so onions fall apart, herbs don't bruise, and squash gives in. If you cook plant-forward food, the Nakiri changes how prep feels. Where a chef's knife rocks against the board (and inevitably leaves the last sliver of onion attached), the Nakiri's flat edge cuts cleanly to the board on every push-down stroke — no rocking, no half-cuts.
The tall blade gives you knuckle clearance and doubles as a scoop for moving prep into the pan. Ours are forged from Damascus-clad VG10 at 60+ HRC, ground thin behind the edge for the kind of effortless slicing that makes vegetable prep a pleasure rather than a chore. Pair with a Gyuto or Santoku for proteins, and you've got the two-knife setup most professional Japanese kitchens actually use. Free UK delivery, lifetime sharpening included.
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Common questions
A Nakiri is a dedicated vegetable knife. The flat blade makes clean push-cuts through onions, cabbage, herbs, and root vegetables in a single motion. It's not for meat or bone.
A Santoku is a multi-purpose blade (meat, fish, vegetables); a Nakiri is vegetable-only. If you cook lots of plants and already own a chef's knife or Gyuto, get the Nakiri. If you want one knife to do everything, get the Santoku.
It will cut boneless meat, but it's not optimal — the flat edge and lack of tip make tasks like boning chicken thighs awkward. Stick to vegetables and use a Gyuto or Santoku for proteins.
Two reasons: knuckle clearance (your fingers stay well above the board) and a built-in bench scraper — the broad face is perfect for sweeping prepped vegetables into a pan or bowl.
