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Japanese vegetable knives
Nakiri is the most famous Japanese vegetable knife. The straight double-edge bevel blade was specially designed for neatly slicing and push-pull chopping even large vegetables. Due to the rectangular blade, the Nakiri knife touches the cutting board surfaces by mostly the entire cutting edge at once and doesn't leave uncut pieces. A Nakiri knife is also quite helpful in cutting hard vegetables, like a pumpkin, without cracking or splitting them. Another famous vegetable knife in Japan is Usuba. It's mostly the same as Nakiri but has a thicker, single-edge bevel blade. Despite the apparent resemblance to a small cleaver, Japanese vegetable knives cannot be used for cutting hard things like bones, etc.
Items 1 to 16 of 27 total
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
185
Nakiri knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 160mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style handle made from solid black paper micarta.
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Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style black Pakkawood handle.
131
Beautiful VG10 Damascus Nakiri knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 160mm long blade made from beautiful multi-layer Damascus with high-purity (highly-selected pure iron material used) steel VG10 (VG 10), as the central core. Western-style handle made from solid black paper micarta.
132 112
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 165mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
158
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 165mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique.
172
This beautiful Sakai Takayuki 33-layer Damascus Nakiri vegetable knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 160mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core. The European-style handle on this knife is hand-made from beautifully grained Mahogany wood.
129 110
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 160mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black Pakkawood handle.
83
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from stainless Damascus steel, using high-purity steel VG1 as the central core. Western-style Mahogany Pakkawood handle.
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Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle.
203
Traditional Japanese Nakiri vegetable knife made by Miki Knife Company. 180mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
154
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique.
202
This "OLD SCHOOL" Nakiri knife was made by Ichimonji Kichikuni of Sakai Genkichi brand from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between softer steel) using Aichi Steel company stainless steel AUS8 as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
133
Nakiri knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 160mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel as a core between softer stainless steel) using specialized cutlery powder steel Super Gold 2 (SG2)-also known as "powder high-speed stainless steel) as the central core. Western-style handle made from solid black paper micarta.
141 119
Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black Pakkawood handle.
93
This "OLD SCHOOL" Nakiri knife was made by Ichimonji Kichikuni of Sakai Genkichi brand from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between softer steel) using Aichi Steel company stainless steel AUS8 as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
133
Items 1 to 16 of 27 total
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