Japanese Nakiri vegetable knife

A Japanese Nakiri vegetable knife is the obvious choice when you want to work quickly, precisely and gently with vegetables and herbs. Where a classic chef's knife is shaped for a little bit of everything, the nakiri knife is developed specifically for vegetables - and you can both see and feel it. The straight cutting edge and the square, thin blade make it possible to cut all the way down against the cutting board without "rocking" back and forth. This gives completely clean cuts, perfect cubes and super thin slices of everything from carrots, cabbage and onions to fresh herbs. If you want to elevate your knife work on the vegetable side, a Nakiri is one of the most effective tools you can put in your kitchen drawer.

The blade is square, thin and wide – a shape that provides both control and speed of work. The wide blade makes it easy to pick up chopped vegetables and transfer them directly to a pot, pan or bowl. The geometry of the edge is sharpened on both sides, so the knife is easy to control, regardless of whether you are right- or left-handed. At the same time, the steel is hard enough to maintain a sharp edge in daily use, when you treat the knife properly. The traditional, lightweight wooden handle lies naturally in the hand and provides the familiar feel often associated with Japanese knives: good balance, fine feel for the raw material and a knife that invites precise craftsmanship rather than random cuts.

For thin slices, quick prep and green creativity

It is in everyday work that a Nakiri vegetable knife really comes into its own. The flat cutting edge makes it easy to make thin slices for salads, vegetable carpaccio, wok rings and garnishes. When chopping, you work in a light up-and-down motion, where the entire length of the blade is in contact with the cutting board. This means fewer “strings” and a smooth cut surface that both looks better and has a positive effect on cooking and texture. For herbs such as parsley, coriander and basil, the large blade makes it quick to chop a lot at a time – and afterwards you can use the wide blade to lift it all onto the dish. This provides an efficient workflow that both saves time and creates quieter movements in the kitchen.

Maintenance – simple with a hand wash and whetstone

As with all good Japanese knives, a Nakiri deserves proper care. Always wash it by hand with mild soap, dry it immediately afterwards, and avoid the dishwasher, which can damage both the oak and the handle over time. To maintain the sharp, clean edge, it is recommended to sharpen it on a good whetstone at regular intervals – especially if you use the knife every day. A whetstone gives you a controlled sharpening that suits the relatively thin blade, and allows you to fine-tune the sharpness so that the knife glides effortlessly through even crispy vegetables. With proper care, you will have a Nakiri that can last for many years and become your constant companion for all greens in the kitchen – a specialist tool that quickly feels completely indispensable.

Simple setup instructions and intuitive operation from day one. The equipment integrated seamlessly into our workflow, and staff training was minimal. Clear documentation was included, and the technical team provided excellent guidance whenever needed.

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