Premium Japanese AUS8 Blade Steel
Durable Cocobolo Wood
Big Lock-In Handle
Constant-Height Blade Design
Engineered Blade Edge
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons.
The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. The very thin blade, just 1.5 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without sticking. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. The blade’s heel gently curves to accommodate your fingers when choking up tight for control.
This is a limited edition, premium run of our tried-and-true Milk Street Nakiri knife. It features a high-end Japanese AUS8 steel blade specially treated with a nonstick “Tsuchime” hammered surface—foods slide right off—and a gorgeously grained cocobolo wood handle. Consider it an heirloom-quality tool to pass on to the next generation.
Premium Japanese AUS8 Blade Steel
Durable Cocobolo Wood
Big Lock-In Handle
Constant-Height Blade Design
Engineered Blade Edge
It’s light, thin and sharp, with a design that resembles a mini cleaver.
The thin, rectangular blade makes a tidy dice or clean slice effortless.
A subtle curve at the tip makes it easier for rock chopping and mincing.
The wide blade is perfect for smashing ginger coins or garlic cloves flat
Easily scoop up chopped foods to transfer to the mixing bowl or pan.
A subtle curve at the tip makes it easier for rock chopping and mincing.