This is a vegetable slicing machine, not a meat cleaver! Our Nakiris have very thin edges. They are approximately 25% thinner than our Gyutos. This helps them facilitate extremely thin and precise slices on vegetables. In fact, it is my favorite knife for cutting green onions, herbs, and to julienne onions. The relatively flat cutting edge comes in full contact with the cutting board. This prevents the skin between individual slices from hanging onto to each other creating “choo choo trains.” This knife excels at push pull cuts vs rock chopping. The wide blade surface also makes it useful for transferring ingredients from the cutting board to cook ware. Our Nakiris range from 165mm-200m (6.5” - 7.9”). They are available in both stainless as well as carbon steel. Stainless requires less maintenance during use and is what we recommend to most of our customers since its what most home cooks are accustomed to using. Carbon provides a superior cutting edge that will last longer and is easier to maintain but it requires additional care during use to prevent rust from occurring. A patina WILL occur on carbon blades which is a good thing as it makes the blade more impervious to moisture but will never be as rust resistant as stainless. Check out our knife care page to learn more.

Nakiri