The Stir-fry king. From potatoes to zucchini to garlic, this is the veggie pro. A Nakiri is designed for vertical chopping motions to cut vegetables easily. The wide flat blade then works great for lifting from the cutting board into a hot wok or pan.
With its weight concentrated at the rear of the blade, still with the signature balance of all Forge To Table Knives, you have perfect control dicing through vegetables with ease and efficiency.
Our 7” Nakiri Vegetable Knife Features
5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.
Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort.
The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers.
High strength polymer binding.
Hand forged, hand polished, hand sharpened.
Kurouchi blacksmith finish
7" Nakiri (Vegetable) Knife
Add the Leather Saya for supreme protection!
Save 25% when you add a saya with your knife purchase!
Choose our Nakiri Vegetable Knife If:
You want to add a new style of blade to your arsenal.
You slice, dice, and chop veggies often.
You want a knife specific to your favorite recipes.
Blade Length: 165mm
Handle Length: 134mm
Overall Length: 299mm
Height(at heel): 46mm
Thickness(at heel): 2.8mm
Style and Steel
Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use.
The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!
Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.