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New, Improved Nakiri Vegetable Knife
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It’s light, thin and sharp, with a design that resembles a mini cleaver.
The ultra-thin blade slides through even the toughest vegetables like squash or carrots without cracking them.
Scrape up chopped foods on the wide blade to add to your bowl or skillet.
At 6.2 ounces, the Milk Street Nakiri is a pleasure to use and easier to control than many chef’s knives, which weigh in at over 10 ounces.
The curve in butt of the blade leaves room for fingers when choking up on the grip for precision work.
Traditionally, nakiri blades are perfectly flat to make full contact with the board, but ours includes a slight curve toward the tip for easy rock chopping.
The pointy tip of a chef’s knife is more of a hazard than anything, but our squared tip adds an element of safety.
The subtle file pattern mimics the coarse finish on a traditional Japanese knives for a nonstick surface.
All Milk Street knives have handles that are thicker on top than at the bottom, which provides a “lock-in” grip.
Yes, this even cuts tomatoes beautifully. The shape of the handle is perfection! The blade goes through the toughest squash with ease (rock the squash against the blade). This is the perfect size and feels very secure in my hand.
I received this in time to prepare our Christmas dinner and although I am pretty good with a knife, I was feeling like a chef in the kitchen cutting up all the veggies and herbs. It was so easy to slice through onions, peppers, potatoes, the thinnest slices I've ever cut. I love this knife so much I ordered the smaller one for my wife. I was even walking family members though how to hold and use this razor-sharp knife and they were amazed how easy it cuts.
As a former chef, I’ve used just about every knife out there. My now not so nimble hands grew tired of my heavy, astronomically expensive chef knives and my old Japanese Nakiri I bought in SF some 30 years ago needed replacing. Enter Milk Street’s fabulous version! This lightweight, evenly balanced knife is a great choice for just about any prep job. I can crank out vegetable prep for a large stock pot of soup in no time using this workhorse. It makes easy work of peeling hard squash, mincing herbs or doing super thin slices of anything. I’m impressed.
It is wonderful and I am able to chop vegetables all I want. Arthritis had begun creeping into my hands and arm and it had become painful to do even the smallest job. From the moment I picked up the Nakiri, I knew we were going to make beautiful food together. As I unsheathed it, I found myself evoking Miss Piggy, karate chopping and shouting "Hyah". Both my husband and the dog were unmoved, however, when the food started coming out of the kitchen, they were duly impressed. Blessings and good food from: Two old people and a dog.
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.
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