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Nakiri Knives

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A nakiri knife has a rectangular, flat-edged blade purpose-built for vegetables — the straight edge lets you cut straight down through the board in one motion rather than rocking, which keeps slices uniform for stir-fries and salads. Our Damascus nakiri knives keep a thin, precise edge suited to that job.

Frequently Asked Questions

A nakiri has a flat edge made for straight push-cuts through vegetables, while a chef's knife has a curved edge for rocking cuts across a wider range of ingredients including meat. Cooks who prep a lot of vegetables often keep both.

A nakiri knife is used almost exclusively for vegetable prep — dicing, julienning and slicing — thanks to its flat edge and thin blade profile that produces clean, even cuts without crushing softer produce.