Messermeister Kawashima 6.5-inch Nakiri

Messermeister notes that a nakiri is built to cut vegetables with precision. Its Kawashima version brings a hard SG2 powdered steel edge to that work. The straight edge meets the board along its full length, so a push cut separates a carrot or a stack of scallions completely without the rocking that crushes delicate produce.

A thin, keen edge leaves cleaner cuts on tomatoes and leafy greens, which keeps them from bruising or browning as quickly. The tall, rectangular blade gives knuckle clearance and a broad face for moving cut vegetables to a bowl. For a cook who preps a lot of vegetables, it pairs well with the Kawashima chef’s knife, and the walnut Pakkawood handle with its brass bolster gives it the same finished look as the rest of the line. It is an inviting first Japanese knife for a home cook who mostly cooks vegetables.

Vegetable Knife Choices

The 8-inch Chef’s Knife adds a pointed tip for general prep.