Safer Blade Design
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. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
Net Weight: 6 ounces
Dimensions: 6.75 inch blade
-Blade: 1.4116 German Steel
-Handle: Black Polymer
Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. To maintain the blades edge, sharpen the Nakiri at a 17 degree angle. [/accordions_break]
Safer Blade Design
It’s light, thin and sharp, with a design that resembles a mini cleaver.
"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 Nakiri is a great knife. I bought it because I have severe back pain, with the result that cutting vegetables can be painful. The Nakiri carries its load! It makes all the kitchen work more doable for me. It is actually fun to use. I look forward to it."
"I ordered these knives as gifts, but decided to keep one for myself! Love the weight and ease on my hands. I didn't anticipate what a game changer a good knife would be."
"This knife is outstanding in its quality and effectiveness in the kitchen. I’ve worked for over 45 years as a chef, having just retired this year. As a gift to myself, I bought this knife and I have to say I was blown away by its quality, ease-of-use, and best of all the speed at which I am able to prep dishes. I have a drawer filled with useless knives now that I’ve purchased the best knife in my collection! Thank you for creating such a masterpiece in the kitchen!"
"It’s rare but gratifying to find a product that lives up to its description, but this knife exceeded my expectations and is exactly as described by Milk Street. It has rendered my twenty-five year old Wusthof kitchen knife obsolete.It’s extremely sharp, well balanced, light, easy to hold, and a pleasure to use. After a couple of weeks of moderate use now it seems to be holding up very well. I use it pretty much every day and it is my new favorite kitchen tool. A great value and highly recommended."
"Love, love, love this knife! It is so nice and thin and VERY sharp (I thought my knives were sharp but I cut myself before I even used it - while washing it - so be careful!) It's very lightweight but it cuts through anything beautifully. If you need nice thin slices of anything from onions to a big piece of meat, this does the trick. Even my hubby loves it and he was so annoyed when I got it in the mail. The first time he picked it up, he said, "Wow, this thing is so light!" We used it yesterday to slice lamb for Easter dinner and it was lovely!"
"This knife is a total game changer, I love it! It cuts my prep time in half. And, the most important part. I haven’t cut myself! Do yourself a favor and treat yourself to this phenomenal knife. You will be glad you did."
The thin, flat-ground blade and aggressive bevels means the nakiri slices cleanly with much less effort than a thicker Western-style chef’s knife. It cuts rather than cracks dense-textured carrots.
Slicing paper-thin cabbage chiffonade: The broad, thin blade makes it easy to make very thin slices
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.
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