Traditionally used for vegetables, the nakiri changed the way I cook. It has a thin blade that is great for slicing through vegetables and makes for a lighter, easier-to-use knife that is ideal for the home cook.
Over the past 100 years, European knives have competed with each other on heft, which makes little sense to us here at Milk Street—lighter, thinner knives are both easier to handle and to slice through foods. I designed this nakiri during a meeting in Albacete, Spain, with the folks from Zwilling J. A. Henckels.