The Nakiri knife is popular throughout Japan especially for vegetarians. It is mainly used for pre-cutting of vegetables and proteins by home cooks.
Nakiri knife ≠ Chinese small cleaver
Some people take nakiri knife as Chinese small cleaver, but actually Nakiri knife cannot do the heavy-duty chopping work. Because it is too thin and lightweight.
Better Blade Surface
Forged of high carbon stainless steel, the nakiri blade length is like Santoku's, but with a totally straight edge. This provides a little more space for your hand knuckles when cutting above a cutting board, and also gives a better blade surface for your free hand knuckles to guide the blade when 'tap chopping’, ‘push cutting’, or ‘pull cutting’.
IMARKU Nakiri Knife
Due to the harder steel material, a classic nakiri blade needs less time in sharpening.
No matter what vegetable you need to cut, just check iMarku's superb nakiri collection with the higher rockwell hardness material and special process.