The Nakiri is perfect if you like to rock like a chef's knife or chop like a santoku. It was the perfect gift for my two sons who love to cook!
Miyabi knives have scalpel like sharpness due to a thin blade and very small edge angle, perfect for the thinnest of slices. The FC61 steel used for the blade is extremely durable and chip resistant making it perfect for Japanese knives. No worries of damaging your blade.
Nakiri's are great for cutting, slicing and dicing veggies. Made from FC 61 KOH knives are extremely chip and corrosion resistant. Feels very light in the hand but is still stable to cut with. The handle has a comfortable shape that feels secure and smooth.
The octagon shaped handle and wide blade profile make this a neat knife. Lightweight with a elongated bolster for transition from handle to blade. The nakiri is a smaller version of a Chinese cleaver with a less broad blade that has the maneuverability of a chef knife.
This knife offers the best of both worlds. Superior German engineering and Japanese craftsmanship. The size and shape make this very user friendly. It's a quick, sharp blade. this is an excellent choice for a lot of chopping. Handle is stylish and comfortable.
This MIyabi Koh Nakiri is handcrafted in Japan, fabricated from revolutionary FC61 fine carbide steel, Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance. About 2 years ago, I received a prep knife and it is scalpel-like sharpness and comfortably in the hand. I liked this nakiri, it is a small or half version of a Asian vegetable knife. It can be used to scoop out food transferring from the cutting board after cutting and slicing to a dish. This is a time-tested German engineering meets Japanese craftsmanship.
Japanese nakiri. Great for chopping and slicing. The knife is fairly lightweight and the blade is very sharp. The handle is unique. An octogonal shape, but actually quite comfortable.