Nakiri knives

Forged specifically for precision vegetable preparation, the Nakiri (菜切) is an indispensable blade in traditional Japanese culinary craft. Characterized by its straight edge, rectangular profile, and flat spine, the Nakiri allows for complete, uniform contact with the cutting board in a single clean vertical stroke—eliminating accordion cuts on onions, cabbages, and dense root vegetables.

Unlike Western cleavers, the Nakiri is ground exceptionally thin behind the edge, allowing it to glide through produce without tearing delicate cell structures or causing food to push away. Our collection features hand-forged 160mm and 165mm Nakiri blades crafted by Japan’s most revered blacksmiths and foundries. Explore options built around elite powdered steels like SG2 (R2) and SLD tool steel, as well as traditional high-carbon steels finished with hand-hammered tsuchime textures, kurouchi forge scale, and ergonomic octagonal wa-handles.