{"title":"Nakiri \u0026 Vegetable Knives","description":"\u003cp\u003eA nakiri is the Japanese vegetable knife: a flat, rectangular blade that meets the board along its whole length, so a single push cut goes clean through a cabbage or a carrot instead of leaving it joined at the bottom. That flat profile is what makes it faster and tidier than a curved chef's knife for high-volume vegetable prep.\u003c\/p\u003e\u003cp\u003eOurs run around 7 inches in VG10 and AUS-10 Damascus steel, double-bevelled so they suit left- and right-handed cooks alike. The wider nakiri cleavers add height and heft for squash, swede and other dense veg. If you want one knife that does vegetables well but also handles fish and boneless meat, look at a \u003ca href=\"\/collections\/santoku-knife\"\u003esantoku\u003c\/a\u003e instead.\u003c\/p\u003e","products":[{"product_id":"nakiri-chukabocho-full-tang-steel-cleaver","title":"Nakiri \/ Chukabocho Full Tang Steel Cleaver","description":"\u003cp\u003e\u003cstrong\u003eThe Nakiri \/ Chukabocho is a hand-forged Japanese-style vegetable cleaver with an 18 cm straight, double-bevelled high-carbon steel blade — built for clean, full-contact push cuts through vegetables.\u003c\/strong\u003e At 435 g with a 10 cm tall blade and a 4 mm spine, it sits between a lightweight \u003cem\u003enakiri\u003c\/em\u003e and a heavier Chinese-style \u003cem\u003echukabocho\u003c\/em\u003e: enough height to keep your knuckles clear and enough mass to power through hard-skinned produce. It ships with a safety sheath and is priced at £69.99.\u003c\/p\u003e\n\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e julienne, brunoise and allumette cuts; hard-skinned produce (squash, swede); precise vegetable prep\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e straight, double-edged (double-bevel) high-carbon steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNot for:\u003c\/strong\u003e bones or frozen food — the thin, hard edge is built for clean produce cuts, not impact\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the box:\u003c\/strong\u003e knife + safety sheath\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eOverall length\u003c\/th\u003e\n\u003ctd\u003e33 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e18 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBlade height (widest point)\u003c\/th\u003e\n\u003ctd\u003e10 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003e4 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e435 g\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eHigh-carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eEdge\u003c\/th\u003e\n\u003ctd\u003eDouble-bevel, straight\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExpected service life\u003c\/th\u003e\n\u003ctd\u003e15–20 years with proper care\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eWhy the straight edge matters\u003c\/h2\u003e\n\u003cp\u003eUnlike a curved chef's knife, a nakiri-style blade meets the board along its whole length in a single downward push — no rocking, no sawing. That delivers cleaner, more uniform slices and faster vegetable prep (\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Nakiri_b%C5%8Dch%C5%8D\" rel=\"nofollow\"\u003eNakiri bōchō, Wikipedia\u003c\/a\u003e). The 10 cm blade height gives generous knuckle clearance and doubles as a bench scraper for moving prepped veg.\u003c\/p\u003e\n\n\u003ch2\u003eForged for edge retention\u003c\/h2\u003e\n\u003cp\u003eEach blade is hand-forged and heat-treated: quenched at 780 °C, then tempered at 180–200 °C. High-carbon steels of this class are typically hardened to roughly 58–62 HRC, the range that balances long edge retention with easy resharpening (\u003ca href=\"https:\/\/www.chefpanko.com\/rockwell-hardness-hrc-steel-types\/\" rel=\"nofollow\"\u003eChefPanko, HRC \u0026amp; Steel Types\u003c\/a\u003e). The result is a knife that takes a very fine edge and, with care, lasts 15–20 years.\u003c\/p\u003e\n\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eHand-wash only; dry thoroughly to prevent the high-carbon steel from staining or rusting\u003c\/li\u003e\n  \u003cli\u003eHone regularly; resharpen on a whetstone as needed\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones or frozen food\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat is a nakiri knife used for?\u003c\/h3\u003e\n\u003cp\u003eA nakiri is a Japanese vegetable knife. Its straight, double-bevelled edge makes clean push-cuts through vegetables — ideal for julienne, brunoise and thin, uniform slices — without the rocking motion a curved chef's knife needs.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between a nakiri and a chukabocho?\u003c\/h3\u003e\n\u003cp\u003eA traditional nakiri is light (around 150–200 g) and compact; a chukabocho is a taller, heavier Chinese-style cleaver. This blade is a hybrid — 435 g with a 10 cm tall face — giving more heft and knuckle clearance than a standard nakiri while keeping the straight vegetable-cutting edge.\u003c\/p\u003e\n\u003ch3\u003eCan a nakiri cut meat or bones?\u003c\/h3\u003e\n\u003cp\u003eIt handles boneless meat, but it is not a butcher's tool. Do not use it on bones or frozen food — the thin, hard high-carbon edge is designed for clean produce cuts and can chip on impact.\u003c\/p\u003e\n\u003ch3\u003eHow do I care for a high-carbon steel knife?\u003c\/h3\u003e\n\u003cp\u003eHand-wash and dry it immediately after use. High-carbon steel rusts and stains more readily than stainless, so never leave it wet or in a dishwasher.\u003c\/p\u003e","brand":"santokuknives","offers":[{"title":"Default Title","offer_id":31405192380452,"sku":"Nakiri001","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0254\/7715\/2804\/products\/Nakiri_Chukabocho_Full_Tang_Steel__Cleaver_5.jpg?v=1603054658"},{"product_id":"haruta-7-7-inch-nakiri-cleaver","title":"Haruta 7.7 Inch VG10 Japanese Damascus Steel Nakiri Cleaver with Wooden Handle \u0026 Scabbard","description":"\u003cp\u003e\u003cstrong\u003eThe Haruta 7.7\" Nakiri Cleaver\u003c\/strong\u003e is a heavier, deeper-bladed take on the traditional Japanese vegetable knife. The extra height and weight make short work of dense produce — pumpkins, cabbages, sweet potatoes, root vegetables — while the precise edge keeps cuts clean.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eForged from premium VG10 Damascus steel with 67 layers\u003c\/li\u003e\n\u003cli\u003eStriking feather blade pattern, hand-finished\u003c\/li\u003e\n\u003cli\u003eTall, rectangular blade for confident chopping of dense produce\u003c\/li\u003e\n\u003cli\u003eErgonomic, oval-shaped wooden handle for balance and comfort\u003c\/li\u003e\n\u003cli\u003eIncludes a solid wooden scabbard for safe storage\u003c\/li\u003e\n\u003cli\u003eNot suitable for cutting bones or frozen foods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Santoku Knives","offers":[{"title":"Default Title","offer_id":47483852259650,"sku":"000776323360","price":89.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0254\/7715\/2804\/files\/Haruta-_-7.5-inch-Nakiri-Cleaver-side-min.jpg?v=1702384821"},{"product_id":"haruta-7-inch-nakiri","title":"Haruta 7 Inch VG10 Japanese Damascus Steel Nakiri Knife with Wooden Handle \u0026 Scabbard","description":"\u003cp\u003e\u003cstrong\u003eThe Haruta 7\" Nakiri\u003c\/strong\u003e is the dedicated Japanese vegetable knife — a flat, rectangular blade designed to glide cleanly through produce in a single push cut, no rocking motion required. Ideal for julienning, dicing, and creating thin, even slices.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eForged from premium VG10 Damascus steel with 67 layers\u003c\/li\u003e\n\u003cli\u003eStriking feather blade pattern, hand-finished\u003c\/li\u003e\n\u003cli\u003eFlat, rectangular blade designed for push cuts on vegetables\u003c\/li\u003e\n\u003cli\u003eErgonomic, oval-shaped wooden handle for balance and comfort\u003c\/li\u003e\n\u003cli\u003eIncludes a solid wooden scabbard for safe storage\u003c\/li\u003e\n\u003cli\u003eBest used for vegetables, herbs, and light kitchen prep\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Santoku Knives","offers":[{"title":"Default Title","offer_id":47483856650562,"sku":"173200630336","price":89.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0254\/7715\/2804\/files\/Haruta-_-7-inch-Nakiri-Knife-3-stde-min_dedc87d1-6289-4faa-bd3b-cb1ca5aaadcd.jpg?v=1702384738"},{"product_id":"minato-nakiri-knife","title":"Minato Nakiri Knife","description":"\u003cdiv class=\"product-description\"\u003e\n\u003ch2\u003eMinato 6.7\" Nakiri Knife\u003c\/h2\u003e\n\u003ch3\u003eWhere Japanese-Inspired Craftsmanship Meets Modern Elegance\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003e6.7\" Nakiri Knife\u003c\/strong\u003e is exquisitely tailored for vegetable preparation — blending ultra-premium \u003cstrong\u003eAUS10 high-carbon multi-layer steel\u003c\/strong\u003e with a beautifully polished \u003cstrong\u003erosewood handle\u003c\/strong\u003e. This knife is engineered for precision, balance, and refined performance in every cut.\u003c\/p\u003e\n\u003ch3\u003eMasterful Precision for Every Vegetable\u003c\/h3\u003e\n\u003cp\u003eWith its flat, wide blade and sharp edge, the Nakiri excels at slicing, dicing, and chopping vegetables with minimal effort and maximum control. Forged from high-carbon AUS10 steel, this blade offers exceptional edge retention and durability thanks to its advanced lamination and nitrogen-cooling process.\u003c\/p\u003e\n\u003ch3\u003eBeauty in Every Detail\u003c\/h3\u003e\n\u003cp\u003eThe striking \u003cstrong\u003ehammered pattern\u003c\/strong\u003e flows across the blade, while the ergonomic \u003cstrong\u003erosewood handle\u003c\/strong\u003e provides warmth, balance and comfort in the hand. Each element is crafted to look as sumptuous as it performs.\u003c\/p\u003e\n\u003ch3\u003eEngineered for Lasting Performance\u003c\/h3\u003e\n\u003cp\u003eTested to \u003cstrong\u003eSGS Swiss standards\u003c\/strong\u003e for metal purity and sharpness (below \u003cstrong\u003e100 N\u003c\/strong\u003e edge-force, far ahead of typical kitchen knives), this Nakiri is designed for enduring excellence. To maintain its edge and finish, hand wash only, dry immediately, and avoid cutting through bone or frozen foods.\u003c\/p\u003e\n\u003ch3\u003eOur Promise\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePrecision-crafted. Rigorously tested. Backed by our Lifetime Warranty.\u003c\/strong\u003e\u003cbr\u003eA knife designed to perform beautifully — for life.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Santoku Knives","offers":[{"title":"Default Title","offer_id":47533649494338,"sku":"121234345578","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0254\/7715\/2804\/files\/Minato-side-Nakiri-min_14770e05-d9b9-4d41-81c5-1e841a44f958.jpg?v=1703703380"}],"url":"https:\/\/pl.santokuknives.co.uk\/collections\/nakiri-knife.oembed","provider":"santokuknives","version":"1.0","type":"link"}