Collection: Nakiri

Several years ago, the Japanese diet consisted mainly of vegetables and fish. This knife was in the most used in Japanese homes to cut vegetables. The square tip gives the knife a stronger and safer feel than the Santoku and Gyuto, and allows it to cut dense products at the tip. This knife has a flat edge. Some varieties of Nakiri have a blade profile that slopes slightly towards the handle. This makes the grip more comfortable, causing a slight inclination of the hand and allowing the use of the strength of the forearm when cutting. A popular alternative to Santoku. The overall size varies from 165 mm to 180 mm. The Nakiri is also made with double bevel.