Nakiri Knives
Although the Nakiri (aka Japanese Vegetable Cleaver) has been around for hundreds of years, it has only recently gained popularity in the US. Originally designed for making thin, precise cuts (such as the French julienne) and for katsuramuki (a Japanese technique used to make very thin sheets, typically with daikon radish), this knife can be used as an everyday knife for most fruit, vegetable, and meat cutting. Not to be confused with heavy cleavers, the Japanese Vegetable Cleaver is meant for slicing and cutting, not chopping or cleaving. We also do not recommend using this knife on extremely hard vegetables such as winter squashes, corn cobs, woody roots or stems, etc.
