Usuba / Nakiri

The Ultimate Vegetable Knife, Reimagined as Art: The Kikuichi Nickel Damascus Nakiri For the chef who finds joy in the rhythm of preparing fresh vegetables, the Nakiri is an indispensable tool. The Kikuichi Nickel Damascus Nakiri elevates this traditional Japanese vegetable knife into a breathtaking piece of functional art. Its beauty is immediate and striking—a mesmerizing, 16-layer pattern of Nickel Damascus that flows across the blade, ensuring each knife is a one-of-a-kind masterpiece. The Nakiri's design is one of pure, focused efficiency. The straight-edge blade and blunt tip are engineered for effortless push-cutting and rapid, straight-down chopping. This creates full contact with the cutting board on every stroke, ensuring you never have to break apart vegetables with a follow-up cut. From paper-thin cucumbers to finely diced onions, this blade provides unparalleled speed and precision. Its tall, flat profile also makes it the perfect tool for scooping and transferring ingredients. At the heart of this stunning Damascus is a cutting core of high-performance VG10 steel. This premium cobalt-infused alloy is the gold standard for high-end Japanese cutlery, celebrated for its ability to achieve a scalpel-like edge and hold it through countless preparations. It glides through even dense vegetables with almost no resistance. The blade’s elegance is perfectly balanced by a refined, octagonal handle made from rich, dark mahogany wood. It offers a comfortable, secure grip that makes the knife feel agile and precise in the hand. The hand-engraved Kikuichi chrysanthemum on the blade is the final touch—a quiet mark of the 750-year legacy of craftsmanship that this exquisite knife represents. Learn More

Award-Winning Precision: Mac Japanese Series 6.5 in. (165mm) Nakiri Vegetable Knife Transform your vegetable and fruit preparation with the Mac Japanese Series 6.5-inch (165mm) Nakiri, a knife celebrated for its exceptional performance. Specifically engineered to deliver impeccably clean and straight cuts, this Nakiri is your go-to for effortlessly chopping, mincing, and slicing all types of produce. This isn't just a claim; it's an endorsement from the experts! Recommended by culinary authorities like Cook's Illustrated and Bon Appetit, who laud it as "The Best Nakiri Knife for Slicing Vegetables Beautifully." They praise its robust construction, razor-sharp edge, and ergonomic design, noting how it "feels like the perfect extension of your hand." We wholeheartedly agree – its balance and control are simply outstanding. Whether you're preparing delicate garnishes, uniform diced vegetables, or powerful chopping, the Mac Japanese Series Nakiri empowers you to achieve professional-level results with every stroke, making it an indispensable tool for any kitchen. Learn More

Precision Performance for High-Volume Produce Prep In a fast-paced commercial kitchen, your vegetable station is only as efficient as your blade geometry. The Mercer Genesis 7-inch Forged Nakiri (M20907) represents a strategic bridge between traditional Japanese design and the rugged durability required by Western culinary workflows. Unlike a standard chef's knife, the Nakiri’s flat edge and rectangular profile allow for a full contact 'push-cut' motion, eliminating the need for a rocking stroke and significantly increasing output speed for mirepoix, slaw, and paper-thin garnishes. Crafted from a single piece of high-carbon German X50CrMoV15 steel, this blade is forged to endure the rigors of 12-hour shifts. The 50/50 double bevel grind provides the versatility needed for both left- and right-handed chefs, while the 56 Rockwell hardness ensures the edge is tough enough to resist chipping when hitting the board, yet remains easy to hone in the middle of service. This is a tool built for the 'in the weeds' moments where precision cannot be sacrificed for speed. The defining feature of the Genesis series is the Santoprene handle. While wood or composite handles can become slick with moisture or oils, the Genesis grip remains secure even when wet, providing a critical safety margin during high-speed prep. For the professional cook processing cases of produce, the ergonomic taper and weight balance of this forged blade reduce wrist strain, allowing for consistent, uniform cuts from the first onion to the last. Learn More

The Shun Classic 6.5 in. (165mm) Nakiri is the ultimate vegetable knife. The long, flat edge of the nakiri makes full contact with the cutting board in every cut, which improves your speed and greatly increases your efficiency in the kitchen. This is a great choice for anyone who like to tap chop. I especially like this knife shape for herbs, green onions, and mirepoix vegetables (celery, onions and carrots). You can use a nakiri to slice meat that has already been removed from the bone, but despite its similarity in appearance, this is not a cleaver. This knife really shines when preparing salad or stir-fry - you'll enjoy this blade tremendously, particularly when you have a lot of produce to process.  Shun's VG-MAX steel holds an edge extremely well, which can be especially important when you're chopping as this cutting motion dulls a blade more quickly than your typical rocking cuts. Honing is not necessary, but if you like to maintain your knife with a steel we recommend paring this knife with a ceramic rod.  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

Precision Engineering for High-Volume Vegetable Prep Stop 'accordioning' your vegetables. The Shun Kanso Nakiri combines a flat, razor-sharp 16° edge with high-carbon AUS10A steel to deliver perfect push-cuts through 40 lbs of daily prep. Unlike standard curved knives that require a rocking motion, the Kanso Nakiri is designed for the high-efficiency push-cut. This vertical technique ensures that every slice goes completely through the vegetable, ending the frustration of pieces remaining attached by a thread. Constructed for those who prioritize rugged performance over decorative finishes, the 'Heritage' blade finish masks the inevitable scratches of a busy kitchen, making it a favorite for line cooks at vegetable-heavy stations. The solid AUS10A steel is enriched with Vanadium, providing an edge that bites through waxy pepper skins and dense tubers without hesitation. The handle is crafted from Tagayasan (Iron Sword Wood), a material historically prized for its density and durability. This isn't just an aesthetic choice; the wood is naturally moisture-resistant and provides a secure, ergonomic grip that maintains comfort during long shifts. Integrated hollow-ground indentations create air pockets between the steel and the food, allowing starchy vegetables like potatoes or squash to slide off the blade rather than sticking, significantly increasing your workflow speed. This is a tool for the chef who views their knife as an extension of their hand, requiring a balance of extreme sharpness and industrial-grade toughness. Learn More

The Hybrid Vegetable Specialist: The Suncraft Senzo Black 165mm Bunka Nakiri Discover unparalleled versatility and precision with the Suncraft Senzo Black 165mm (6.5-inch) Bunka Nakiri. This distinctive blade combines the straight edge of a traditional Nakiri for effortless vegetable prep with a K-tip (reverse tanto) point, offering the added utility for detail work and piercing. It's the ultimate tool for anyone who appreciates both efficiency and intricate cuts in the kitchen. The heart of this knife is its high-quality VG-10 steel core, celebrated in Japanese cutlery for its superior edge retention, exceptional stain resistance, and remarkable ability to take a new, razor-sharp edge. This performance core is beautifully encased with 16 layers of blackened Damascus on each side (32 layers total), creating a visually captivating pattern that also contributes to the blade's strength and unique aesthetic. The elegant brown and black Pakkawood handle, highlighted by a pristine white fiber spacer, provides a comfortable and secure grip, ensuring precise control for every cut. Core Benefits: High-Performance VG-10 Steel Core: Featuring a premium VG-10 cutting core, this knife delivers a scalpel-like edge with outstanding edge retention and superior stain resistance, ensuring reliable, long-lasting sharpness. Striking Blackened Damascus Finish: The blade showcases 32 layers of stunning blackened Damascus (16 layers per side), offering a sophisticated aesthetic that distinguishes it in any knife collection. Bunka Nakiri Hybrid Design: The 165mm (6.5-inch) blade combines the flat profile of a Nakiri for perfect push-cutting vegetables with a sharp K-tip point, allowing for piercing and delicate tasks beyond a traditional vegetable cleaver. Ergonomic Pakkawood Handle: The beautiful brown and black Pakkawood handle, accented with a white fiber spacer, provides a comfortable, balanced, and secure grip, enhancing control for all-day use. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki-City, Japan, a region renowned for its rich history of blade-making, this knife embodies a legacy of traditional quality fused with modern design. Learn More

The Master's Multi-Tasker: The Suncraft Senzo Black 200mm Kiritsuke Discover the authoritative presence and multi-faceted performance of the Suncraft Senzo Black 200mm (7.9-inch) Kiritsuke. This impressive blade, traditionally a symbol of status for master chefs, offers an exceptional fusion of a Nakiri's flat profile for precise push-cutting and a Katana-like K-tip point for intricate slicing and piercing. It's an unparalleled tool designed for those who demand ultimate versatility and control for a wide range of culinary tasks. The heart of this knife is its high-quality VG-10 steel core, celebrated in Japanese cutlery for its superior edge retention, exceptional stain resistance, and remarkable ability to take a new, razor-sharp edge. This performance core is beautifully encased with 16 layers of blackened Damascus on each side (32 layers total), creating a visually captivating pattern that also contributes to the blade's strength and unique aesthetic. The elegant brown and black Pakkawood handle, highlighted by a pristine white fiber spacer, provides a comfortable and secure grip, ensuring precise control for every nuanced cut. Core Benefits: High-Performance VG-10 Steel Core: Featuring a premium VG-10 cutting core, this knife delivers a scalpel-like edge with outstanding edge retention and superior stain resistance, ensuring reliable, long-lasting sharpness. Striking Blackened Damascus Finish: The blade showcases 32 layers of stunning blackened Damascus (16 layers per side), offering a sophisticated aesthetic that distinguishes it in any knife collection. Versatile Kiritsuke Profile: The 200mm (7.9-inch) Kiritsuke design offers the best of both worlds: a flat belly ideal for push-cutting vegetables and a distinct K-tip for delicate slicing, julienning, and precise tip work, making it incredibly adaptable. Ergonomic Pakkawood Handle: The beautiful brown and black Pakkawood handle, accented with a white fiber spacer, provides a comfortable, balanced, and secure grip, enhancing control and reducing fatigue during extensive prep. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki-City, Japan, a region renowned for its rich history of blade-making, this knife embodies a legacy of traditional quality fused with modern design. Learn More

Crafted by skilled artisans in Japan, the Minonokuni Aogami Black 170mm Nakiri is a traditional vegetable knife designed for precision and efficiency. Made with Aogami (Blue #2) high-carbon steel, this blade delivers exceptional edge retention, sharpness, and cutting power—ideal for fine vegetable work and push-cutting techniques. The dark, rustic kurouchi (black) finish not only gives the knife a distinctive, hand-forged appearance but also helps protect the blade from corrosion. Its flat edge profile and squared tip make it perfect for chopping vegetables cleanly without rocking, and the blade's thin grind ensures minimal resistance for ultra-smooth cuts. Paired with a comfortable wood handle, this Nakiri offers excellent control and balance, whether you're prepping delicate herbs or dense root vegetables. Learn More