The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking.

FEATURES:

17cm Nakiri Knife.

Ideal for Cabbage, Fruit, Head of lettuce, Herbs, Vegetables.

Special stainless steel is durable, corrosion resistant, easy to sharpen, and reduces wear on the blade

Ergonomically designed handles ensure that every knife fits perfectly in the hand.