Stays Sharp
Perfect Length
Razor Thin
Safer Blade Design
Nonstick Slicing
Lock-In Handle
Featherlight
The Milk Street Nakiri will ship by JANUARY 8, 2024
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.
Stays Sharp
Perfect Length
Razor Thin
Safer Blade Design
Nonstick Slicing
Lock-In Handle
Featherlight
It’s light, thin and sharp, with a design that resembles a mini cleaver.
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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