Knives

A 6" ceramic nakiri designed for efficient vegetable prep, straight cuts, and full board contact. The Kyocera Innovation White 6" Nakiri is built specifically for vegetable work. The straight edge profile allows the blade to make full contact with the cutting board, producing clean, complete cuts with each stroke. This design is especially effective for chopping, slicing, and processing dense or fibrous vegetables. It reduces the need for rocking motions and keeps prep consistent and efficient. The blade is made from zirconia ceramic. It holds its edge significantly longer than steel and maintains that performance through extended use. Because it is non-reactive, it will not affect flavor or cause browning when working with ingredients like cabbage, onions, apples, or herbs. This knife cuts with very little resistance. It produces smooth surfaces and allows ingredients to separate cleanly from the blade. The 6" length provides enough surface area for board work while remaining easy to control. The tall blade also helps with guiding cuts and transferring ingredients. Compared to a santoku or chef’s knife, the nakiri offers more consistent contact with the board, which improves efficiency when processing vegetables in volume. Ceramic holds its edge well but does not flex. Avoid hard materials such as bones or frozen foods, and do not twist the blade during use. This knife is best suited for vegetables, fruits, and herbs. It is not intended for proteins or heavy-duty cutting. The lightweight construction reduces fatigue during repetitive chopping. The handle provides a secure, stable grip for controlled cutting. The blade will not rust or corrode. When sharpening is required, it should be done with a diamond system or professional service. Learn More

The Shun Premier 5.5-inch Nakiri is a traditional Japanese vegetable knife designed for clean, efficient, and beautiful vegetable preparation. The name "Nakiri" translates to "leaf cutter," reflecting its purpose. The blade features a straight edge and a squared-off tip, a shape designed to make full contact with the cutting board in a simple push-cut motion, ensuring that vegetables are cut completely through without needing to be pulled or torn apart. This design is ideal for creating extremely thin, uniform slices and makes quick work of everything from leafy greens to root vegetables. The hand-hammered finish reduces drag and helps food release from the blade, while the wide, flat surface is perfect for scooping and transferring chopped ingredients. It is the ultimate tool for anyone who loves preparing vegetables. This knife is particularly well-suited for tasks such as: Slicing: Creating paper-thin slices of cucumber, zucchini, or onions. Chopping: Effortlessly chopping through dense vegetables like carrots, celery, and potatoes. Mincing: Finely mincing garlic and herbs with a simple up-and-down motion. Julienning: Making precise, uniform vegetable strips for salads and stir-fries. Shredding: Quickly shredding lettuce and cabbage. Learn More

The Made In Japanese Damascus Steel Nakiri is built for vegetables. Its tall, rectangular blade and perfectly flat edge meet the cutting board along their full length, so each straight downward cut goes cleanly through an onion, a carrot, or a stack of greens without leaving connected pieces. Made In has it forged in Seki, Japan, with a VG-10 core inside 66 layers of Damascus steel.
Why It PerformsFully flat edge: Made for push cuts and straight chopping. Every cut reaches the board, so slices separate cleanly.Tall blade: The 1 7/8-inch height gives your knuckles clearance and doubles as a scoop for moving chopped vegetables to the pan.Double bevel at 15 degrees: Sharpened on both sides, so it cuts straight for both right- and left-handed cooks.VG-10 core and Damascus cladding: A hard stainless core for a long-lasting edge, protected by layered steel.Full tang, polymer handle: Balanced, with a hand-finished handle that resists slipping and staining.
What It Does BestDicing onions, carrots, and celeryShredding cabbage and slicing leafy greensThin slices of potatoes and root vegetablesFine brunoise and julienne cuts
Choosing the Right Made In KnifeThe nakiri is not designed for meat, bones, or a rocking cut. Pair it with the Made In 8-inch Japanese Damascus Steel Gyuto for proteins, or buy both in the Made In 2-Piece Japanese Damascus Steel Knife Set. For a single all-purpose blade of the same length, see the Made In 6.6-inch Japanese Damascus Steel Santoku. Learn More

The Made In 3-Piece Japanese Damascus Steel Knife Set gives you the three classic Japanese kitchen shapes in one matched set. The gyuto handles slicing and general prep, the santoku is a nimble everyday blade, and the nakiri is built for vegetables. All three are forged in Seki, Japan, with VG-10 cores inside 66 layers of Damascus steel and 15-degree edges.
What Each Knife Does8-inch gyuto: The longest blade, for slicing meat and fish and for larger prep jobs.6.6-inch santoku: A compact all-purpose knife with a flat edge and rounded tip for push cuts.6.6-inch nakiri: A tall, flat vegetable knife for clean straight-down chopping.
Why It PerformsOne steel, one edge: All three share the VG-10 core and 15-degree edge, so they cut and sharpen alike.Three shapes, three cutting styles: Rocking, push cutting, and straight chopping are each covered by the shape best suited to them.Full tang, polymer handles: Balanced knives with handles that resist slipping and staining.
Choosing the Right Made In SetIf you want only a chef’s knife and a vegetable knife, the Made In 2-Piece Japanese Damascus Steel Knife Set includes the gyuto and nakiri. Each knife is also sold individually: the Made In 8-inch Japanese Damascus Steel Gyuto, the Made In 6.6-inch Japanese Damascus Steel Santoku, and the Made In 6.6-inch Japanese Damascus Steel Nakiri. Learn More