Our petite but powerful nakiri knife delivers the cutting precision you need for food prep jobs big and small. Thinner and lighter than a cleaver, its double-beveled edge and extremely hard blade forged from Damascus steel make quick work of fruits and vegetables without bruising the most delicate ingredients. Perfectly balanced with a rectangular shape and blunted tip, it’s designed to be used with one hand or two for maximum versatility. So whether you’re mincing garlic, slicing tomatoes or chopping an onion, our nakiri blade makes it look (and feel) easy. Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles. Your go-to knife for effortless everyday prep. Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade–a 60+ Rockwell rating. Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a sharpening process that results in a super-sharp, 12-degree edge. Stunning green Pakkawood handle–infused with resin to increase resistance to cracking–is contoured for amazing comfort and grip. Steel bolster and full hybrid tang construction improve balance for a more controlled cut. *Free shipping to contiguous US
Customer Reviews (4.8 / 5 · 11 reviews)
Elizabeth★★★★★
This nakiri is noticeably thinner than my old chef's knife, which made prepping butternut squash feel effortless. The double-bevel edge stayed sharp through a whole bag of onions without any wedging or tearing.
Lucy★★★★★
I was surprised how easily it handled a big butternut squash—the blade is definitely thinner than a typical cleaver. The size is compact, but it feels surprisingly sturdy for a 6.5-inch knife.
Leo★★★★★
The double-beveled edge slices through an onion so cleanly there’s barely any tear-inducing mess. It’s noticeably lighter than my old cleaver, yet the hard blade feels solid and precise for dicing herbs.
Eva★★★★★
I’ve been using this for my daily veggie prep, and the way it slides through carrots with almost no resistance is incredible—the blade is noticeably sharper than my old chef’s knife. The thinner profile makes it feel much more nimble for mincing garlic and dicing onions too.
Charlotte G.★★★★★
Chopping a whole head of cabbage felt almost effortless—the 6.5-inch blade barely stuck to anything, and the edge kept that razor-sharp bite even after dicing a pile of onions.
Brian★★★★★
The thinner blade glides through carrots and onions like butter, which I was not expecting from such a compact knife. The double-beveled edge stays sharp even after several sessions of meal prepping for the week.
Robert C.★★★★★
The thin blade glides through carrots so smoothly they barely shift on the cutting board. Took it straight from the box to dicing a butternut squash, and it handled the hard skin without any wedging.
Claire Y.★★★★★
Chopping through a butternut squash felt like slicing butter, and the blade still looks factory-fresh after a week of daily use. The weight is perfectly balanced for quick, repetitive cuts without hand fatigue.
Evelyn★★★★★
I was a bit skeptical about the thinner blade, but it glides through onions like butter with zero effort. The double-beveled edge makes slicing precise work feel effortless, and it's noticeably lighter than my old cleaver.
Ellie U.★★★★☆
I've been using this knife for a few weeks now, and the double-beveled edge makes dicing onions feel effortless compared to my old chef's knife. It's a bit lighter than I expected, but that actually helps with control.
