Collection: Nakiri

The nakiri knife, with its straight-edged, rectangular blade, has long been favored in Japanese kitchens for its precision in cutting vegetables. Originating centuries ago in Japan, the nakiri was developed in response to Buddhist vegetarian practices, which emphasized careful preparation of vegetables. Unlike many traditional Japanese knives designed for fish or meat, the nakiri was crafted to slice and chop produce cleanly, without tearing delicate skins or bruising tender leaves.

Though its design may seem minimalist, the nakiri is a marvel of balance and control, honed to create even, thin cuts effortlessly. Today, it remains a mainstay among both professional chefs and home cooks in Japan and abroad. With its unique shape and single-purpose focus, the nakiri embodies Japan’s approach to specialized culinary tools, each crafted for the task at hand.