Glestain 5.1 in. (130mm) Nakiri

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The Glestain 5.1 in. (130mm) Nakiri provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets.

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GLS813TK

Glestain Ice Handle 5 in. (130mm) Nakiri

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Glestain Ice Handle 5 in. (130mm) Nakiri made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. Made in Japan.

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GLS813TMM

Global 7.1 in. (180mm) Granton Edge Nakiri On Sale

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G Series 7.1 in. (180mm) Usuba with a Granton Edge. Chop vegetables without worrying about the vegetable sticking to the blade.

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G-81

Global 7.1 in. (180mm) Vegetable Knife

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The Global 7.1 in. (180mm) Usuba is the perfect vegetable knife. Made of Global's proprietary Chromova steel known for its great edge retention and durability. This knife will stay sharp and is very easy to sharpen for a Japanese steel blade. Made in Japan.

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G-5

Global 7.9 in. (200mm) Forged Nakiri

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Global GF Series 7.9 in. (200mm) Usuba is a heavy duty, drop forged knife for general preparation. Favored by Professionals.

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GF-36

I.O. Shen 6.5 in (165mm) Nakiri

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The I.O. Shen 6.5 in (165mm) Nakiri is a standout vegetable prepping knife. The large, weighted handle allows you to chop and mince for hours with comfort and the Triplex Steel blend has 62 Rockwell hardness that tapers down to a razor edge.

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MG3024

iiZa 1310 Series 6.7 in. (170mm) Nakiri

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The iiZa Echizen 1310 Series 6.7 in. (170mm) Nakiri is nicely weighted, making it ideal for unrolling cucumbers and great for vegetable preparation. Really smooth light feel with a bit more heft to the spine than other Echizen 1310 knives. As its name suggests, the blade has no Core blade steel, instead using an exclusive forging technique skilled Japanese Artisans blend multiple high-end steels together. This forging technique uses VG2 and VG10 steel, the two steels are folded together for even distribution the achieved result is an incredibly fine grain structure. Coreless 1310 Series Blades are tougher, hold and edge better and easier to sharpen by whetstone than nearly any other Japanese made knife. Both rare and sought after in the Sushi industry, this renowned blade will give top Chefs the best possible yield on their fish. Handle developed by Mr. Chiaki Murata of the Japan Brand Project. Comes in Wooden Presentation Box. Made in Echizen, Japan.

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1310-NA170

Kikuichi Ginsan Nakiri

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Kikuichi's 6.7 in. (170mm) Nakiri with a flat profile and good knuckle clearance is a very useful vegetable knife. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW170

Kikuichi Hammered Damascus 6.7 in. (170mm) Nakiri

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Kikuichi Hammered Damascus 6.7 in. (170mm) Nakiri or vegetable knife has a very flat camber to the blade's edge use this for precise vegetable work such as unraveling cucumber, julienne cuts or mincing.
Made in: Nara, Japan

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WGAU17

Kikuichi Nickel Damascus 6.9 in. (175mm) Nakiri

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The Kikuichi Nickel Damascus 6.9 in. (175mm) Nakiri will quickly become your favorite knife to use when chopping up vegetables. This lightweight, traditional Japanese knife features a beautiful rosewood handle.
Made in: Nara, Japan

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NWD175

Kikuichi Warikomi Gold Nakiri

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Kikuichi Warikomi Gold Nakiri:

Blade Length: 6.7 in. (170mm)

Handle Length: 122 mm

Weight: 6 ounces

Handle Type: Wood (Mahogany)

Bevel Type: Double Bevel

Steel type: VG-1

Kikuichi's Warikomi line uses high quality VG-1 sometimes known as V-Gold steel. This VG-1 (Gold) Steel is not only rare but it is highly prized due to its properties; will hold an edge (comparable to VG-10), it is tough and will chip less than a damascus clad knife, and is stain resistant. Warikomi is made San Mai style (manufactured with a soft stainless steel) like most VG steel knives; this is because the steel is so hard it would be difficult to thin and shape the blade without the softer steel coat. A Nakiri is a great vegetable and fine cut knife, the flat thin blade is ideal for fine garnishing cuts, this knife is often used to unravel cucumbers and radishes for Sushi Rolls.

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WGU17

Kyocera 5.9 in. Ceramic Nakiri Vegetable Knife

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Revolution series from Kyocera has a thicker blade and is stronger than the Classic series. It also comes with an ergonomic handle. Nakiri is specifically for vegetables. Can be used for chopping, slicing and mincing. The blade is white with a black handle.

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FK-150 NWH

Mac Professional 6.5 in. (165mm) Nakiri

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Mac Professional 6.5 in. (165mm) Nakiri is ideal for peeling, slicing, dicing, and mincing.

Professional series is a rust resistant high carbon chrome molybdenum Vanadium steel with a dark wooden handle that is well balanced. These are extremely sharp and durable. Hand Wash Only.

Knife Specs:

Knife Length: 11.38"

Weight: 5.6 oz

Blade Length: 6.50"

Blade Height: 1.85"

Blade Thickness: 2.5 mm

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MJU-65

Masahiro Carbon 6.5 in. (165mm) Nakiri

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The Masahiro Carbon 6.5 in. (165mm) Nakiri provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13035

Masahiro MV 6.5 in. (165mm) Nakiri

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The Masahiro MV 6.5 in. (165mm) Nakiri provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.

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MH13735

Masahiro Traditional Carbon Left Handed 7 in. (180mm) Usuba

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The Masahiro Traditional Carbon Left Handed 7 in. (180mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16339

Masahiro Traditional Carbon 7 in (180mm) Usuba

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Masahiro Traditional Carbon 7 in (180mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16239

Masahiro Traditional Carbon 8.25 in (210mm) Usuba

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The Masahiro Traditional Carbon 8.25 in (210mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16241

Mercer Genesis 7 in. Forged Nakiri Knife

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Mercer Genesis 7 in. (180mm) Nakiri is on of the more popular knives sold at knife merchant. Professional cooks often choose this German Steel option because most other Steels (Japanese) are hard and once they dull they take time to re-sharpen. The Genesis knife can be honed as the edge rolls with a honing rod (Sharpening Steel) making it very convenient vs. other steel types. Made in Taiwan.

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M20907

Mercer Genesis 7 in. HE Nakiri

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Mercer Genesis 7 in. HE Usuba is also known as nakiri, this Asian-style knife with a classic rectangular shape is designed to quickly slice produce paper-thin. The hollow edge is to help relieve the food sticking to the blade. Steel is produced in Germany, the knife is manufactured in Taiwan.

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M21067

Mercer Millennia 7 in. Nakiri Knife

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Stamped high carbon stainless steel that is razor sharp and easy to maintain. Ergonomic Santoprene Polypropylene mix handle for rigorous use with textured fingertips to provide non-slip grip. These are NSF certified.

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M22907

Mercer MX3 7 in. (185mm) Nakiri

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Mercer Mx3 185mm Nakiri is ostensibly a vegetable knife. I find them to be fun to use and very versatile. Smash garlic, dice onions, use the wide blade to lift product from cutting board to pan and I never ding the tip. 50/50 bevel, strong and sharp.

Size: 185mm (7 1/4")

Product Material: 3 Ply Stainless Clad VG10

Handle Material: Delrin

Construction: Precision Forged

Color: Black

Blade Angle: 14°

HRC: 60-62

Country of Origin: Taiwan

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M16140

Messermeister Meridian Elite 7 in. Granton Vegetable Knife

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This Asian inspired vegetable knife, also called a nakiri, combines the classic features of a European chef’s knife with the wide blade style preferred by chefs from the Far East.

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E/3631-7K

Messermeister Oliva Elite 6.5 in. Nakiri

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Messermeister Oliva Elite 6.5 in. Nakiri. This knife is made of a single billet of high end German Steel. The blade is hand polished the knife measures 57-58 Rockwell Hardness so it is very durable. The handle is made of natural olive wood. Blade Heigh: 2 in. Overall Length: 13.25 in. Thickness of Spine: 2.2mm Weighs: 6.9 oz.

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E/6633-6.5

Minonokuni Ginsan 7.1 in. (180mm) Kama-Usuba

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Blade Width: 3.52 mm

Blade Height: 43.8 mm

Weight: 5.7 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 7.1 (180mm) Kama-Usuba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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Silver-1641

Minonokuni Ginsan 8.3 in. (210mm) Kama-Usuba

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Blade Width: 4.2 mm

Blade Height: 49.8 mm

Weight: 8.5 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 8.3 (210mm) Kama-Usuba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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Silver-1642

Minonokuni Homura 170mm Nakiri

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Hand crafted by Japanese Master Craftsmen, this 170mm Nakiri is forged from Hitachi Blue 2 steel and clad with stainless steel. This combination provides the extreme sharpness of blue steel with the ease of maintenance from a matte finish stainless steel.

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HOM-1731

Minonokuni Homura Kuro 6.7 in. (170mm) Nakiri

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Minonokuni Homura Kuro 6.7 in. (170mm) Nakiri

Steel type: Aogami-Ko (Blue 2) Carbon

Homurra knives are crafted by top Minonokuni blacksmiths. This hand forged Nakiri made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade clad with soft iron; hand forged using Blue Steel retaining the knives Kurouchi finish for a rustic look, while also decreasing the cost of manufacturing. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOB-2060

Minonokuni Homura Seiyo 6.7 in. (170mm) Nakiri

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Blade Width: 5.6 mm

Blade Height: 52 mm

Weight: 5.8 ounces

Steel type: Aogami-Ko (Blue)

Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Nakiri made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade, hand forged using Blue Steel with an elegant Damascus cladding. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-2062

Minonokuni Matsu 180mm (7 in) Kama-Usuba

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Minonokuni Matsu 180mm Kama-Usuba:

Blade Width: 3.8 mm

Blade Height: 43 mm

Weight: 6.2 ounces

Steel type: Aogami-ko HonKasumi Blue (not stainless)

Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1588

Minonokuni Matsu 180mm (7 in) Usuba

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Minonokuni Matsu 180mm Kama-Usuba:

Blade Width: 3 mm

Blade Height: 45 mm

Weight: 6.65 ounces

Steel type: Aogami-ko HonKasumi Blue (not stainless)

Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1584

Minonokuni Matsu 210mm (8.25 in) Kama-Usuba

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Minonokuni Matsu 210mm Kama-Usuba:

Blade Width: 4.1 mm

Blade Height: 50 mm

Weight: 8.5 ounces

Steel type: Aogami-ko HonKasumi Blue (not stainless)

Kamagata Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1589

Minonokuni Matsu 210mm (8.3 in) Usuba

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Minonokuni Matsu 210mm Usuba:

Blade Width: 3.5 mm

Blade Height: 50 mm

Weight: 9.15 ounces

Steel type: Aogami-ko HonKasumi Blue (not stainless)

Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1585

Minonokuni Sakura 210mm (8.3 in) Damascus Usuba On Sale

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Blade Width: 4.75 mm

Blade Height: 51.7 mm

Weight: 8.55 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 8.3 in. (210mm) Usuba is a Kasumi style(two steel) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. These Damascus knives are made by the top blacksmiths of Minonokuni; the Usuba is known for its wide shinogi-line and very thin edge making it the best knife when doing precise vegetable work such as a rotary peeling technique. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1620

Minonokuni Take - 180mm Left Handed Kama-Usuba

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Blade Width: 4.2 mm

Blade Height: 45 mm

Weight: 6.65 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba. Meant for use on left hand.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1583L

Minonokuni Také 180mm (7 in.) Kama-Usuba

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Blade Width: 4.2 mm

Blade Height: 45 mm

Weight: 6.65 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1583

Minonokuni Také 180mm (7 in.) Usuba

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Blade Width: 3.8 mm

Blade Height: 45 mm

Weight: 6.4 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1579

Minonokuni Take 180mm Left Handed Usuba

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Blade Width: 3.8 mm

Blade Height: 45 mm

Weight: 6.4 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1579L

Minonokuni Také 210mm (8.25 in) Kama-Usuba

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Blade Width: 4.3 mm

Blade Height: 49 mm

Weight: 9.3 ounces

Steel type: shiro-ko kasumi(white paper #2)(not stainless)

Také 210 mm (8.2 in) Kamagata Usuba is a Japanese all-purpose vegetable knife.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1584

Minonokuni Také 210mm (8.25 in) Usuba

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Blade Width: 4.1 mm

Blade Height: 50 mm

Weight: 9.15 ounces

Steel type:Kasumi shiro-ko (white paper #2)(not stainless)

Také 210 mm (8.25 in) Usuba is a Japanese all-purpose vegetable knife .



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1580

Minonokuni Ume - 180mm (7.1 in) Left Handed Usuba

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Blade Width: 3.5 mm

Blade Height: 44 mm

Weight: 5.5 ounces

Steel type: SK5 high carbon (not stainless)

The 180mm Left Handed Ume Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1592L

Minonokuni Ume 180mm (7 in) Left Handed Kama-Usuba

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Blade Width: 2.9 mm

Blade Height: 44 mm

Weight: 5.45 ounces

Steel type: SK5 high carbon (not stainless)

The 180mm (7 in) Left Handed Kama-Usuba one sided, hand forged, pure carbon vegetable knife. The Kama Usuba is the perfect vegetable knife, the shape is very utilitarian and some chefs will use this for 90 percent of their work. Broad blade makes it easy to control. Good for cutting, smashing garlic and lifting cut veggies from the cutting board to the pan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1595L

Minonokuni Ume 180mm (7 in) Kama-Usuba

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Blade Width: 3.8 mm

Blade Height: 44 mm

Weight: 5.45 ounces

Steel type: SK5 high carbon (not stainless)

The 180mm (7 in) Ume Kama-Usuba is a one sided, hand forged, pure carbon vegetable knife. The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1595

Minonokuni Ume 180mm (7 in) Usuba

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Blade Width: 3.5 mm

Blade Height: 44 mm

Weight: 5.5 ounces

Steel type: SK5 high carbon (not stainless)

The 180mm Ume Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1592

Minonokuni Ume 195mm (7.67 in.) Usuba

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Blade Width: 3.1 mm

Blade Height: 47 mm

Weight: 6.15 ounces

Steel type: SK5 high carbon (not stainless)

The 195mm (7.7 in) Ume Kama-Usuba is a one sided, hand forged, pure carbon vegetable knife. The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1593

Minonokuni Ume 210mm (8.25 in) Kama-Usuba

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Blade Width: 4.2 mm

Blade Height: 49 mm

Weight: 8.55 ounces

Steel type: SK5 high carbon (not stainless)

The 210mm (8.25 in) Ume Kama-Usuba is a one sided, hand forged, pure carbon vegetable knife. The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1597

Minonokuni Ume 210mm (8.3 in) Left Handed Usuba

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Blade Width: 3.8 mm

Blade Height: 49 mm

Weight: 8.4 ounces

Steel type: SK5 high carbon (not stainless)

The 210mm (8.25 in) LEFT handed Usuba made of hand forged, pure carbon vegetable knife. Usuba is the perfect vegetable knife, the shape is very utilitarian and some chefs will use this for 90 percent of their work. Broad blade makes it easy to control. Good for cutting, smashing garlic and lifting cut veggies from the cutting board to the pan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1594L

Minonokuni Ume 210mm (8.3 in) Usuba

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Blade Width: 3.8 mm

Blade Height: 49 mm

Weight: 8.4 ounces

Steel type: SK5 high carbon (not stainless)

The 210mm (8.25 in) Ume Usuba is a one sided, hand forged, pure carbon vegetable knife. Usuba is the perfect vegetable knife, the shape is very utilitarian and some chefs will use this for 90 percent of their work. Broad blade makes it easy to control. Good for cutting, smashing garlic and lifting cut veggies from the cutting board to the pan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1594

Miyabi Birchwood 6.5 in. Nakiri

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Miyabi Birchwood 6.5 in. (165mm) Nakiri made of Miyabi's SG2 (Powdered Steel) This unique blend of steel is used for its excellent edge retention and ability to be sharpened. The Nakiri primarily a vegetable knife, the flat blade profile is very adept at making fine cuts from vegetables needed to garnish dishes. Made in Japan.

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34375-173

Miyabi Evolution 6.5 in. Nakiri

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Miyabi Evolution features a mirror polished FC61 Clad Stainless Steel. Ice hardened for extreme durability and maintains edge retention. Rounded spine for comfort, along with a western style triple riveted POM handle. Rockwell Hardness: 61

The Evolution 6.5 in. Nakiri is excellent for vegetables. Chop, mince, slice and dice! You can also use this blade to crush garlic and other bulb/root vegetables.

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34025-173

Miyabi KOH 6.5 in. (165mm) Nakiri

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Miyabi Koh 6.5 in. (165mm) Nakiri made of FC61 fine carbide stainless steel with a black Pakkawood octagonal handle. The steel being used in this blade mimics the toughness of German steel but also add the edge retention of Japanese steel. These knife are made in Seki, Japan.

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33952-173

Shun Classic Blonde Nakiri

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The Shun Classic Blonde 6.5 in. (165mm) Nakiri Vegetable Knife is used for cutting vegetables, and isn't used like a chef's knife. Best used when preparing salad and stir-fry. Made in Japan.

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DM0728W

Shun Classic Nakiri

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The Shun Classic 6.5 in. (165mm) Nakiri Vegetable Knife is used for cutting vegetables, and isn't used like a chef's knife. Best used when preparing salad and stir-fry. Made in Japan.

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DM0728

Shun Kanso 7 in. Asian Utility Knife

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Shun Kanso 7 in. Asian Utility Knife is used for chopping and dicing vegetables. Can also be used to smash garlic. Shun Kanso is Japanese AUS10A refined, high carbon vanadium stainless steel with a razor sharp 16 degree 2 sided edge. The Heritage finish is designed to hide scratches and will patina over time to further complete the vintage look. It’s completed with a Tagayasan Wood handle riveted on a full tang blade.

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SWT0767

Shun Kanso HG Nakiri

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The Shun Kanso 6.5 in. HG Nakiri is made of Japanese AUS10 Steel and a Tagayasan wooden handle. This "vegetable" knife is meant for high usage fruit and vegetable prep. A push cut is the ideal way to use this knife and the dimpled edge keeps your fruits and veggies from sticking to the blade. Made in Japan.

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SWT0728

Shun Premier 5.5 in. Nakiri

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The Shun Premier 5.5 in. (140mm) Nakiri has chefs and cooking enthusiasts around the world talking about this beautiful and extremely useful tool whenever they have quantities of fruits or vegetables to chop, slice, or dice. This knife uses High-Carbon Japanese VG10 steel embedded in layers of Damascus. Knife Merchant recommends sharpening this knife by hand when it dulls for best results. Please wash this knife by hand. Made in Japan.

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TDM0742

Suncraft Kawashima 6.5 in. Nakiri On Sale

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Maufactured by Suncraft for Messermeister, the Kawashima is an excellent price for a laminated SG2 powdered steel blade. 65 Rockwell with Eco-Brass bolsters and Walnut colored Paka-Wood handles. (eco-brass means that it's lead free).
This Nakiri has a slightly forward leaning tip which is very helpful for things like slicing celery lengthwise before dicing.

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KE-14

Suncraft Senzo Clad Nakiri On Sale

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The Senzo Clad series is a beautifully designed for the working chef or home cook. Well-shaped European-style handles that can be used for many hours without discomfort, and incredibly sharp blades that respond extremely well to honing. The laminated blade is of SanMai construction with a core of Japanese AUS-10 steel that has been hardened to 59/60° HRC. Made in Japan, these blades are sharpened by hand on a water wheel using the traditional “Honbazuke” technique. Fun to use and easy to maintain the Senzo Clad series is an elegant addition to any kitchen.

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AS-09

Wusthof Classic 7 in. Hollow Edge Nakiri

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- Forged from one piece of specially tempered high carbon steel to ensure outstanding strength.
- High impact resistant black handle made of synthetic material.
- Wide, thin blade.
- Very sharp.
- Made in Solingen / Germany.
- The blade shape finds its origin in Japan. A versatile vegetable cleaver for slicing, dicing and chopping even large vegetables. Thanks to the thin and wide blade it produces very fine and even cuts.
- And like all WUSTHOF knives the sharpness of the Nakiri can be easily maintained by using one of the WUSTHOF draw sharpeners.

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1040132617

Wusthof Classic Ikon 7 in. HE Nakiri

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- Forged from one piece of specially tempered high carbon steel to ensure outstanding strength.
- High impact resistant black handle made of synthetic material.
- Wide, thin blade.
- Very sharp.
- Made in Solingen / Germany.
- The blade shape finds its origin in Japan. A versatile vegetable cleaver for slicing, dicing and chopping even large vegetables. Thanks to the thin and wide blade it produces very fine and even cuts.
- And like all WUSTHOF knives the sharpness of the Nakiri can be easily maintained by using one of the WUSTHOF draw sharpeners.

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1040332617