Nakiri & Vegetable Knives

A nakiri is the Japanese vegetable knife: a flat, rectangular blade that meets the board along its whole length, so a single push cut goes clean through a cabbage or a carrot instead of leaving it joined at the bottom. That flat profile is what makes it faster and tidier than a curved chef's knife for high-volume vegetable prep.

Ours run around 7 inches in VG10 and AUS-10 Damascus steel, double-bevelled so they suit left- and right-handed cooks alike. The wider nakiri cleavers add height and heft for squash, swede and other dense veg. If you want one knife that does vegetables well but also handles fish and boneless meat, look at a santoku instead.