Nakiri Vegetable Knives

The nakiri is a double-edged Japanese vegetable knife with a straight, rectangular blade. Its completely flat edge meets the board along its whole length, so it cuts cleanly through carrots, onions, cabbage and herbs with a simple push or chop and none of the rocking a curved chef knife needs. The tall blade also keeps your knuckles clear and makes it easy to transfer food.

Because it is sharpened on both sides, the nakiri is easy to use and maintain. That makes it a popular first Japanese knife for vegetable-focused cooks. Choose from stainless Inox, VG-10 Damascus, Ginsan, SLD and high-carbon White and Blue Steel. For the traditional single-bevel version, see our usuba knives.