This is a vegetable slicing machine, not a meat cleaver! With its shorter overall length and uniform height its no wonder this knife is a favorite among line chefs. Line chefs are typically dealing with very small prep areas where longer knives just become cumbersome. If you are dealing with limited space in your kitchen or prefer using shorter kitchen knives, you will appreciate this design. With its extremely thin cutting edge this knife is designed for slicing and dicing vegetables only. The wide blade surface also makes it useful for transferring ingredients from the cutting board to cook ware. Our Nakiris range from 165mm-200m (6.5” - 7.9”). They are available in both stainless as well as carbon steel. Stainless requires less maintenance during use and is what we recommend to most of our customers since its what most home cooks are accustomed to using. Carbon provides a superior cutting edge that will last longer and is easier to maintain but it requires additional care during use to prevent rust from occurring. A patina WILL occur on carbon blades which is a good thing as it makes the blade more impervious to moisture but will never be as rust resistant as stainless. Check out our knife care page to learn more.

Nakiri