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Usuba / Nakiri
Usu(Thin)Ba(Knife)
Usuba is a traditional Japanese knife shape with a thick spine and pronounced shinogi line. Characterized by their rectangular shape and utter lack of camber Usuba knives are best used when preparing vegetables. The shape of the Usuba blade and the angle at which the handle is affixed to it allow for a significant degree of knuckle clearance which can be quite helpful when working with larger quantities. It is important to note that Usubas are typically one sided although this definition is not universally applicable and some manufacturers do create double-beveled knives that would indeed qualify as Usubas. The westernized version of an Usuba, which is typically double-beveled and also intended for use on vegetables, is known as a Nakiri. Although many believe the distinction between Usubas and Nakiris to be their one or two sidedness this is not wholly accurate. The key distinction between the two shapes is the thickness of the steel from which they are formed. Despite being named “thin knife” Usubas are thicker than their westernized counterpart the Nakiri.
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Zwilling Four Star 6.5-inch Nakiri Knife
The Zwilling Four Star 6.5-inch (170mm) Nakiri is a specialized instrument that integrates Western durability with traditional Japanese vegetable-prep geometry. Unlike the curved profile of a Western chef’s knife, the Nakiri features a signature flat edge and squared-off tip, specifically engineered for the vertical push-cuts required for high-volume vegetable processing. Each blade is forged from a single piece of proprietary high-carbon stainless steel using the SIGMAFORGE® process, ensuring a stable, well-balanced tool with a robust bolster. The blade undergoes FRIODUR® ice-hardening to 57 Rockwell (HRC), a process that optimizes the molecular structure to achieve superior corrosion resistance and an edge that remains sharp through exhaustive prep sessions while remaining responsive to honing. The seamless, molded handle—the hallmark of the Four Star series—is designed without gaps or rivets, providing a clinical level of hygiene and a slip-resistant, ergonomic grip that accommodates a professional pinch grip for surgical accuracy in julienne, brunoise, and katsuramuki-style cutting. Learn MoreRegular Price: $139.99
Special Price $99.95
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Made In 6.6-inch Japanese Damascus Steel Nakiri
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$199.00 -
Miyabi Birchwood Bunka Knife
Discover a harmonious blend of traditional Japanese craftsmanship and modern engineering with the Miyabi Birchwood Bunka Knife. This versatile knife is expertly designed for a wide range of kitchen tasks, offering the precision of a Santoku with the added versatility of a classic chef's knife. Its distinctive "K-tip," or reverse tanto, allows for meticulous cuts, making it ideal for everything from fine dicing to intricate garnishing. Handcrafted in Seki, Japan, the epicenter of samurai sword-making, each Miyabi Birchwood Bunka knife is a testament to centuries of artistry and expertise. The blade's stunning Damascus pattern and the unique grain of the Karelian Birch handle make this knife as beautiful as it is functional. It is not merely a tool but a piece of functional art that will elevate your culinary experience. Learn More$364.95 -
Kyocera Innovation White 6-inch Ceramic Nakiri, Black Handle (TK-150N WH-BK)
A nakiri is a vegetable knife with a straight edge and a tall, squared blade. The straight edge touches the board along its whole length, so a chop through a bunch of kale or a pile of herbs cuts through completely without leaving pieces joined at the bottom. Kyocera’s 6-inch Innovation White nakiri adds a ceramic blade to that shape.Kyocera also points out that the wide blade works as a scoop for carrying chopped food from the board to a sauté pan. It suits boneless proteins as well as produce. Bone-in cuts and anything frozen should go to a steel knife, since ceramic chips under force.Knife Merchant holds authorized Kyocera dealer status, which customers raise before they order. It matters because Kyocera’s limited warranty covers only knives bought from authorized resellers.
Nakiri or Santoku?The Innovation White 5.5-inch Santoku has a pointed tip for finer work and a shorter blade. The nakiri is the better choice for chopping large amounts of vegetables. For a curved edge that rocks, see the Innovation White 7-inch Chef’s Knife. Learn More$95.00 -
Suncraft Senzo Pro 165mm Nakiri
Suncraft Senzo Pro offers a Western style handle on a Japanese Nakiri with a SG2 powder steel blade. This high rockwell hardness steel is actually tougher steel than many softer steels and suitable for a Professional kitchen . Elegantly simple design and an excellent value given the quality of material, fit and finish of the handle, balance and overall feel of this nakiri. Blade Length: 6.5 in. (165mm) Blade Height: 2 in.(47mm) Handle Length: 4.7 in. (120mm) Overall Length: 10.6 in. (295mm) Spine Thickness: 1.9mm Weight: 6.7 oz Kasumi style cladding
SG2 Core Blade Steel
Black Resin Laminated Handle with Mosaic Pin Made in Japan Learn More$225.00 -
Kikuichi Warikomi Damascus Tsuchime Nakiri
Comfort and Control: Experience the Best of Both Worlds with the Kikuichi WDT Nakiri The Kikuichi WDT Warikomi Damascus Tsuchime Nakiri is a fresh reimagining of the beloved WGAD series, now elevated with a stunning, warm Birch handle. This knife is not merely a tool, but a statement piece, designed to shine both on your cutting board and in the knife block. The Perfect Fusion of Power and Precision Forged in the samurai tradition of a company with over 750 years of blade-making history, this Nakiri offers the best of both worlds. It features a substantial weight, comparable to many German knives, paired with the legendary precision of a Japanese blade, making it a favorite for those who appreciate a Western-style handle. The heart of the WDT Nakiri is its meticulously crafted 17-layer blade. A core of high-performance VG-10 steel, renowned for its fine grain structure and outstanding durability, ensures a long-lasting, razor-sharp edge. This core is clad in 16 layers of Damascus steel and finished with a "Tsuchime" (hammered) pattern. This beautiful, hand-hammered finish creates air pockets to reduce drag and enhance food release, allowing you to slice and chop with effortless grace. Designed for the Discerning Chef The Nakiri's flat, rectangular blade is the ultimate design for chopping vegetables, ensuring clean, complete cuts with every motion. The new, ergonomic Birch handle provides a comfortable, secure grip for extended use. As a final mark of its distinguished heritage, each knife is hand-engraved with the signature Kikuichi chrysanthemum logo, a symbol of excellence once granted to the company's sword-smithing ancestors by the Emperor of Japan. Learn More$309.95 -
Messermeister Meridian Elite 7 in. Granton Edge Vegetable Knife
The Messermeister Meridian Elite Nakiri is a versatile tool that will make meal prep a breeze. Traditionally designed as a vegetable knife, this knife is a great choice for anyone who feels most comfortable working with a slightly shorter blade. This blade can be used for much more than just vegetables; think of this knife as a chinese cleaver - it's an all purpose tool that will feel like an extension of your hand. Learn MoreRegular Price: $214.95
Special Price $171.96
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Mercer Genesis 7 in. HE Nakiri
Master Your Prep with Forged Precision The Mercer Genesis 7-inch Nakiri delivers effortless, paper-thin vegetable slices through a perfect balance of forged German steel and ergonomic grip. When you first grip the Mercer Genesis 7-inch Nakiri, the weight distribution immediately signals its professional intent. Unlike lighter stamped alternatives, this forged blade offers a substantial feel that allows the knife to do the work. The classic rectangular Nakiri profile is designed specifically for a push-cut motion—eliminating the need for a rocking motion and ensuring clean, straight cuts through dense produce like sweet potatoes or delicate greens. The blade is crafted from high-carbon German X50CrMoV15 steel, a metallurgical choice that prioritizes stain resistance and edge retention in high-moisture environments. During testing, the 50/50 bevel factory edge easily glides through tomatoes without tearing. The integrated hollow ground ovals—often called a Granton edge—create small air pockets between the steel and the food. This physical barrier prevents 'suction' when slicing starchy vegetables like potatoes, allowing slices to fall away cleanly rather than sticking to the face of the blade. The handle is a standout for long shifts. Using Santoprene, a high-performance elastomer, the grip remains secure even when your hands are wet or covered in flour. The bolster is shortened to allow for a full pinch grip, giving you total control over the 7-inch blade length. This is a tool built for the repetitive, high-volume prep work found in commercial kitchens, now refined for the discerning home cook. Learn More$71.75 -
Mac Professional 6.5-inch Nakiri Vegetable Knife
The Gold Standard of Vegetable Prep: Precision Without the Bulk When your shift involves forty pounds of mirepoix or a precision julienne of seasonal vegetables, the tool in your hand determines your fatigue level. The Mac Professional 6.5-inch (165mm) Nakiri (MJU-65) is not just a knife; it is a specialized instrument designed to eliminate the 'accordion' cuts often found with curved chef’s knives. Because the blade is flat from heel to tip, every millimeter of the edge makes contact with the cutting board, ensuring clean, one-pass slices through everything from delicate herbs to dense root vegetables. Industrial Metallurgy for Daily Reliability At the heart of the MJU-65 is a blade forged from premium high-carbon chrome molybdenum vanadium steel (AUS8). For the professional, this means a knife that hits the 'sweet spot' of metallurgy: it is hard enough (60 Rockwell) to hold a razor edge through an entire double-shift, yet tough enough to resist the chipping often seen in more brittle boutique Japanese steels. The 2.5mm spine provides a reassuring weight that lets the knife do the work, reducing the downward pressure required from your wrist. Designed for the Professional Workflow The 1.85-inch blade height is a deliberate ergonomic choice. This provides massive knuckle clearance, allowing even those with larger hands to work at high speeds without rapping their fingers on the board. The handle, crafted from dark Pakkawood, offers the aesthetic of natural wood with the industrial durability of resin-impregnation—making it resistant to moisture and the bacteria-rich environments of a professional kitchen. Whether you are a line cook prepping for a Saturday rush or a home chef perfecting your knife skills, the MJU-65 offers a professional-grade experience that rewards technique with effortless results. Learn More$149.95 -
Wüsthof Classic Ikon 7-Inch Hollow Edge Nakiri
A precision vegetable knife designed for faster prep, cleaner cuts, and all-day comfort. The Wüsthof Classic Ikon 7-Inch Hollow Edge Nakiri is built for cooks who want maximum efficiency when working with vegetables. Forged in Solingen, Germany, it pairs traditional German craftsmanship with a Japanese-inspired blade shape designed specifically for slicing, dicing, and chopping produce. Unlike the rocking motion of a chef’s knife, the Nakiri’s flat edge is optimized for a vertical push-cut technique. This allows the full length of the blade to contact the board, producing clean, uniform cuts with less effort—whether you’re working through dense root vegetables or delicate herbs. The hollow edge (Kullenschliff) features evenly spaced indentations that create small air pockets during the cut. This reduces sticking and helps ingredients release more cleanly from the blade, improving speed and consistency during repetitive prep. The blade is precision-forged from a single piece of X50CrMoV15 high-carbon stainless steel and hardened to 58 HRC for long-term durability and edge stability. Wüsthof’s PEtec process ensures a consistently sharp edge with excellent retention. What sets the Classic Ikon series apart is its comfort-focused design. The contoured handle and rear bolster shift the balance into the hand, creating a more controlled, less fatiguing feel during extended prep. The half-bolster at the blade allows for a natural pinch grip and enables full-length sharpening from tip to heel. Best For High-volume vegetable prep where speed and consistency matter Cooks who prefer push-cutting over rocking Slicing, dicing, and chopping fruits, herbs, and vegetables Anyone looking for a more comfortable alternative to traditional chef’s knives Learn More$199.95
