About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
About Haruyuki Kokuto -Named for Shochu made from brown sugar, the Kokuto gives you the elegance and style of a traditional Japanese knife with none of the maintenance. Ginsan Stainless Steel functions like high-carbon steel so it sharpens easily, and take a 'crisp' edge like high-carbon steels.The handle is made from Yew wood, which has great durability with a gorgeous finish. These blades are a great way to start if you're looking for your first Japanese knife!