-
Takeshi Saji VG10 Cross Tsuchime Damascus Western Nakiri 180mm
Regular price $520.00 CADRegular priceUnit price per -
Hatsukokoro Shinkiro AS Kurouchi Damascus Nakiri 165mm
Regular price $750.00 CADRegular priceUnit price per -
Tsukasa Hinoura River Jump Nakiri 165mm
Regular price $1,823.00 CADRegular priceUnit price per -
Sakai Takayuki INOX Color Nakiri 180mm
Regular price $134.00 CADRegular priceUnit price per -
Onihiro Shiroichi Kurouchi Nakiri 135mm
Regular price $165.00 CADRegular priceUnit price per -
Mutsumi Hinoura V-toku Rainbow Damascus Nakiri 180mm
Regular price $1,105.00 CADRegular priceUnit price per -
Hatsukokoro SLD Hikari Kurozome Damascus Nakiri 170mm
Regular price $264.00 CADRegular priceUnit price per
About Nakiri
Underutilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', pieces that are still connected by a thread after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! How great is that?
-
Gyuto
The classic chef's knife. Gyuto means "cow sword", cool huh? -
Kitchen Knife Sets
Looking for a set? We'll give 10% off on any of these. -
Kiritsuke, Kengata, Bunkas
Kiritsuke, Kengata and the often smaller Bunka is a more bad-ass chef's knife. -
Santoku
Santoku means "three virtues". Slicing, dicing, chopping or meat, fish, veggies. This knife does it all. -
Petty
For small jobs, or if you just like a smaller knife.
