Usuba / Nakiri

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 More

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

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