{"title":"Vegetable knives","description":"\u003cp\u003eThe Nakiri might look like an unusual design to those not used to Japanese knives, it often ends up as their favorite knife; after a bit of practice. While it looks like a butcher’s cleaver, the tall blade design is meant for ease of prepping veggies. The extra bit of height allows the knife to clear through starchier vegetables effortlessly, while the flat bottom edge ensures the cook cuts all the way through, avoiding what we call \"accordion veggies\".\u003c\/p\u003e","products":[{"product_id":"masakage-kiri-nakiri-165mm","title":"Masakage Kiri Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5327377412,"sku":"MAAV165NA","price":472.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kirinakiri1.jpg?v=1670966602"},{"product_id":"fujiwara-maboroshi-nakiri-150mm","title":"Fujiwara Maboroshi Nakiri 150mm","description":"\u003cp\u003e\u003cstrong\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eis my next knife. I believe everyone needs a nakiri, but more importantly\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eeveryone\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eneeds a Fujiwara knife, so why not make it a 150mm nakiri? Nimble, lightweight and perfectly balanced, this is the veggie prep knife for everyone from mom to seasoned line cooks. The notch in the handle holds onto you as much as you hold onto it. Know someone with arthritic hands? This knife will change their life. That is a promise.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eAbout the shape - \u003c\/strong\u003eA 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 won't 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Fujiwara Maboroshi - \u003c\/strong\u003e\u003cspan\u003eSwordsmith Teruyasu Fujiwara IV has named these knives Maboroshi no Meito, “Visionary Sword Celebrated in Victory” — a bold claim, but one that is deserved. People regularly gasp when they slice a tomato or potato with Fujiwara-san’s knives in the shop. The knives of Teruyasu Fujiwara are real darlings of Knifewear. These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. \u003c\/span\u003e\u003cspan\u003eProfessional chefs generally hold a knife by pinching the blade with the thumb and forefinger. The unique finger notch cut from the choil makes this grip even easier and more comfortable. \u003c\/span\u003e\u003cspan\u003eThe kanji on the knife blade \u003c\/span\u003e\u003cspan\u003e藤原照康作 \u003c\/span\u003e\u003cspan\u003ereads “Fujiwara Teruyasu Saku” (Made by Teruyasu Fujiwara).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" height=\"315\" width=\"560\" data-dashlane-frameid=\"346\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5409837252,"sku":"FUM150NA","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-nakiri-150-1.jpg?v=1597477870"},{"product_id":"fujimoto-nashiji-nakiri-165mm","title":"Fujimoto Nashiji Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5414322820,"sku":"FUJN165NA","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiNakiri165mm1.jpg?v=1777409958"},{"product_id":"masakage-koishi-as-nakiri-165mm","title":"Masakage Koishi AS Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Koishi - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThese blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5455815812,"sku":"MAKA165NA","price":465.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koishinakiri1.jpg?v=1670963606"},{"product_id":"moritaka-ishime-mega-nakiri-165mm","title":"Moritaka Ishime Mega Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295766790318,"sku":"MOI165MNA-WO","price":419.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-mega-nakiri-1.jpg?v=1663605799"},{"product_id":"moritaka-ishime-nakiri-165mm","title":"Moritaka Ishime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"2729\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295817220270,"sku":"MOI165NA-WO","price":291.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-nakiri-180-1.jpg?v=1663605769"},{"product_id":"haruyuki-goma-nakiri-165mm","title":"Haruyuki Goma Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Goma - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eHaruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. they’re perfect for folks buying their first Japanese knife, and the performance is impressive enough for knife nerds like me to get a thrill from using it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Haruyuki Goma is one we’ve had since the early days of Knifewear, and it continues to be a staff and customer favourite. The stainless steel blade is made from a material called VG10, which is super sharp and easy to care for. This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The effect is like waves crashing on a rocky beach under the moonlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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 won't 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":5677561988,"sku":"HAD165NA","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/goma-nakiri-1.jpg?v=1700690839"},{"product_id":"tadafusa-nashiji-western-walnut-nakiri-150mm","title":"Tadafusa Nashiji Western Walnut Nakiri 150mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122167787621,"sku":"GSTADA2SNAWE150NA","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tadafusa-western-handle-nakiri-1.jpg?v=1714668004"},{"product_id":"miyabi-5000mcd-b-sg2-nakiri-180mm","title":"Miyabi SG2 Birchwood Nakiri 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Miyabi Birchwood - \u003c\/strong\u003e\u003cspan\u003eMiyabi knives stand out as works of art in the manufactured knife world. Zwilling of Germany, realizing that high-performance Japanese steel was taking over the knife world, did the practical thing and bought themselves two Japanese knife factories in Seki City Japan, a mecca for knife producers. Because of this unique blend, they offer a look and feel that bridges both cultures that are rare among knife makers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyabi really outdid themselves in terms of sexiness with their Birchwood series. A blade forged from SG2 steel is guaranteed to work exceptionally well. What really ties this knife together is the rounded Birchwood handle, made to nest perfectly in your hand. Not just the average Birch, a Karelian (Masur) Birch is used, a highly prized material used for many purposes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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 won't 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":40539406172334,"sku":"34375-171","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/birchwood-nakiri-1.jpg?v=1649874524"},{"product_id":"koukyu-vg10-tsuchime-damascus-rosewood-nakiri-165mm","title":"Tsunehisa VG10 Juroku 拾陸 Tsuchime Damascus Wa Nakiri 165mm T-01606","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized 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 won't 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. \u003cspan style=\"color: #ffffff;\"\u003e016\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32146560712752,"sku":"T-01606","price":224.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tsunehisa-VG10-Juroku-Tsuchime-Damascus-wa-nakiri-165mm.jpg?v=1761926314"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-nakiri-160mm","title":"Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized 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 won't 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787878748208,"sku":"ST-07473","price":258.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-160-1.jpg?v=1593212793"},{"product_id":"fujimoto-sld-nakiri-165mm","title":"Fujimoto Hammer Tone SLD Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-74f551aa-7fff-060d-de2c-80a274202dd7\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":28538430554160,"sku":"FUJSL165NA","price":257.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-nakiri-165-1.jpg?v=1746567668"},{"product_id":"yu-kurosaki-r2-senko-nakiri-165mm-1","title":"Yu Kurosaki SG2 Senko Ei Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki Senko -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":37972365344942,"sku":"YKUR2SK165NA","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/senko-ei-nakiri-165-1.jpg?v=1759992685"},{"product_id":"fujimoto-kurouchi-forged-nakiri-165mm","title":"Fujimoto Kurouchi-Forged Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Fujimoto Kurouchi Forged is crafted with modern techniques but made from traditional steel with a rustic, forged finish. The black ‘kurouchi’ finished blades have always been a favourite of mine; they’re badass and show off the work that goes into making the knife. The Shirogami steel is insane stuff, it gets mind-blowingly sharp, so your new knife cuts like silk. Blacksmiths love it because it’s a joy to forge, and knife nerds love it because it's a joy to cut with and easy to re-sharpen. \u003c\/span\u003e\u003cspan\u003eJust wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. While it may be a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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 won't 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818300850350,"sku":"FUJW2KR165NA","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurouchi-forged-nakiri-165-1.jpg?v=1623360320"},{"product_id":"ryusen-blazen-ryu-wa-nakiri-165mm","title":"Ryusen Blazen Ryu Wa Nakiri 155mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Ryusen Blazen Ryu\u003c\/strong\u003e - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eOf all the makers currently crafting blades in Japan, Ryusen makes some of the cleanest, most consistent, and most comfortable kitchen knives I’ve ever handled. Founded in 1948, Ryusen started producing high-quality stainless steel blades long before others in the industry, working closely with companies like Takefu Special Steel as early as the 1970s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eI’ve been guilty of comparing kitchen knives to sports cars more than once, and this is exactly the kind of knife I’m talking about when I make that comparison: sleek, badass, and incredibly fun to cut with. The handle is tapered to fit your hand perfectly, making the knife an extension of your hand.\u003c\/p\u003e\n\u003cp\u003eWhen it gets to work, it’s stupidly sharp thanks to a core of super-hard SG2 steel, so the razor-thin edge just blows through whatever ingredients you place before it. It’s actually difficult to put this knife down and move on to the next task.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 164px; top: 590.094px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ryusen","offers":[{"title":"Default Title","offer_id":40048976756910,"sku":"BZ-408","price":424.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Ryuzen-Blazen-Ryu-wa-nakiri-165-1.jpg?v=1629406090"},{"product_id":"ryusen-fukakuryu-nakiri-155mm","title":"Ryusen Fukakuryu KAI Nakiri 155mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Ryusen Fukakuryu\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eKAI \u003c\/strong\u003e- \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eRyusen Hamono was founded in 1948 as a knife sharpening company. They worked with companies like Takefu Special Steel as early as the 1970s to develop high-quality knives made with stainless steel, at a time when most other knife makers were struggling to produce decent stainless steel knives. Now, they have expanded their collection of knives not only having sharpness and longevity in mind but with a sleek modern design.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fukakuryu KAI series brings stunning good looks and a 63-layer damascus blade forged from ATS-314 stainless steel. ATS-314 isn't an astromech droid, it's a high-end knife steel that balances superb sharpness and durability. The \u003cmeta charset=\"utf-8\"\u003estabilized birch octagon handle is tapered toward the blade, creating the ultimate ergonomic grip. This thin, lightweight series handles like a surgical tool made for your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: 165px; top: 563.688px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ryusen","offers":[{"title":"Default Title","offer_id":40048977313966,"sku":"FK-404","price":568.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ryusen-Fukakuryu-KAI-nakiri-155mm-1.jpg?v=1759944397"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-nakiri-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm","description":"\u003cp\u003e\u003cspan\u003ePartially because of this unique history, Suzuki-san’s kitchen knives look pretty unorthodox compared to other Japanese blades, especially his nakiris. His knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":41778844106926,"sku":"SZKW2KR165NA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-black-wps2-nakiri-maru-165-1.jpg?v=1638921735"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-nakiri-165mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":42719259230382,"sku":"HATSUKUMO165NAK","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-nakiri-1.jpg?v=1652995971"},{"product_id":"toshihiro-wakui-shirogami-stainless-migaki-nakiri-165mm","title":"Toshihiro Wakui Shirogami Stainless Migaki Nakiri 165mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003c\/strong\u003e 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 won't be turning the vegetable into an 'accordion' that still needs to be pulled apart by hand. 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!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout Wakui-san -\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eToshihiro Wakui-san is a third-generation maker of hand-forged crowbars who pivoted his business to knife making when hand-made crowbars went out of fashion. He mastered the art in four short years apprenticing under Kazuomi Yamamoto of Yoshikane and got to work making his own knives. Working completely solo in a rather chaotic workshop a la Doc Brown, he produces gorgeous blades with excellent fit and finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis Migaki series features a thick spine with a gorgeous taper, allowing the knife to be both razor-sharp and fairly durable for a Japanese blade. The shirogami #2 steel core is capable of legendary sharpness, and an outer layer of stainless steel makes them easier to maintain. Combine that with an octagon rosewood handle, and you've got one stunning blade!\u003c\/p\u003e","brand":"Toshihiro Wakui","offers":[{"title":"Default Title","offer_id":43015368081582,"sku":"WKW2SMI165NA","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/wakui-migaki-nakiri-1.jpg?v=1656018704"},{"product_id":"nigara-vg10-tsuchime-damascus-sakimaru-nakiri-180mm","title":"Nigara VG10 Tsuchime Damascus Sakimaru Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Hamono\u003c\/span\u003e is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to its swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings!\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43711165628590,"sku":"NGV10TSDM180SKNA","price":260.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/nigara-vg10-damascus-nakiri-1.jpg?v=1698176339"},{"product_id":"hado-sakai-sumi-nakiri-165mm","title":"Hado Sakai Sumi Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003c\/b\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":43720789590190,"sku":"FK-1000147","price":460.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-sumi-nakiri-165-1.jpg?v=1687385341"},{"product_id":"tosa-tsukasa-shiroichi-kurouchi-nakiri-165mm","title":"Tosa Tsukasa Shiroichi Kurouchi Nakiri 165mm","description":"\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Tosa Tsukasa","offers":[{"title":"Default Title","offer_id":44091241169070,"sku":"TSTSW1KR165NA","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tosa-tsukasa-shiroichi-kurouchi-nakiri-1.jpg?v=1691787160"},{"product_id":"seki-kanetsugu-vg2-heptagon-wood-nakiri-175mm","title":"Seki Kanetsugu Heptagon-Wood® Nakiri 175mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Heptagon -\u003c\/b\u003e\u003cspan\u003e Seki Kanetsugu is a knife maker in Seki, whose ancestor was a famous swordsmith Kanetsugu (1336-1392). \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe company itself was founded in 1918 and celebrated its 100-year anniversary in 2018.\u003c\/span\u003e\u003cspan\u003e Although this is considered to be a machine-forged knife, it is perhaps at the highest level. The blade is expertly crafted from VG10 stainless steel, which offers an excellent balance of sharpness and toughness. \u003cmeta charset=\"utf-8\"\u003eThe stunning heptagon-shaped handle is made with pakka wood for its strength, and feels excellent in the hand.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e  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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":44790055567534,"sku":"SK-9106","price":156.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SK-heptagonal-nakiri-1.jpg?v=1732045747"},{"product_id":"shizu-hamono-gen-nakiri-170mm","title":"Shizu Hamono GEN Nakiri 170mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Shizu Gen - \u003c\/strong\u003eShizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew in Seki city, the city of blacksmiths, and naturally became a craftsman.\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e Producing a stable Kuro-uchi finish on stainless steel was challenging, so they tackled it head-on with the goal of producing “Real Kuro-uchi”(meaning no coats or dyes) knives to achieve high performance with classic beauty and ease of care. After 29 months of research and development, they finally found the technique to create a real kuro-uchi finish on stainless steel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eVG10 Stainless steel makes these knives super sharp, reliable, and easy to care for while the pakkawood handles are elegant and rugged.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":45470739038382,"sku":"SG-1104","price":220.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Shizu-gen-damascus-nakiri-170mm-1_2x_9c47927f-d67e-4ce7-b462-2840ad4ad34e.jpg?v=1749848463"},{"product_id":"tsunehisa-nijugo-vg1-western-nakiri-165mm","title":"Tsunehisa VG1 Nijugo 廿伍 Western Nakiri 165mm T-02506","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\u003cspan style=\"color: #ffffff;\"\u003e025\u003c\/span\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":45902612431022,"sku":"T-02506","price":145.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tsunehisa-nijugo-165mm-nakiri.jpg?v=1733176712"},{"product_id":"toroku-sakai-vg10-tsuchime-damascus-nakiri-160mm","title":"Touroku Sakai Yukage Nakiri 160mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Touroku Sakai -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eUnlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI never get sick of looking at this knife. It’s so pretty. I've always said a good knife should inspire you to cook, and this one definitely inspires me. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eWhen it comes time to cut, you’re in good hands thanks to the VG10 steel in the blade. It keeps an obscenely sharp edge but doesn’t require a bunch of care like some other fancy knives do. The wooden octagonal handle is very traditional and very comfortable. I find the grooves lock into my hand, making the knife feel like an extension of my wrist. \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46167944069294,"sku":"KK-05","price":208.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Toroku-Sakai-Yukage-nakiri-160mm-1.jpg?v=1765997924"},{"product_id":"toroku-sakai-vg10-tsuchime-nakiri-180mm","title":"Touroku Sakai Gekka Nakiri 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Touroku Sakai -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eUnlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMan, this knife feels so good to handle; perfectly balanced, as all things should be. A little extra steel in the handle gives it more weight than the average Japanese-style handle, but less so than the classic riveted, full-tang handle. The blade is thin and razor sharp, but relatively rugged and low maintenance, thanks to it being made from VG10 stainless steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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 won't be turning the vegetable into an 'accordion', vegetables that 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46414583070894,"sku":"SKK-01","price":212.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Toroku-Sakai-gekka-nakiri-170mm-1.jpg?v=1765997348"},{"product_id":"ichigo-sld-migaki-nakiri-160mm","title":"ICHIGO Nezu Nakiri 160mm","description":"\u003cp\u003e\u003cb\u003eAbout ICHIGO ICHIE -\u003c\/b\u003e As a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout ICHIGO SLD Migaki - \u003c\/strong\u003eI’ve long said, the best knife is the one that gets you excited to cook, and that’s precisely what this knife does to me! I’m grabbed by the strikingly polished near-mirror blade, so perfectly complemented by the dark bubinga handle. While I first grabbed this knife because of its beauty, I keep coming back because it cuts so dang well. Perfectly ground to a super-thin edge, it flies through vegetables effortlessly. Every time I cut with it, I’m reminded of the first time I tried a Japanese knife and fell in love with its sharpness.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBecause this knife is crafted from SLD Semi-stainless steel, it also requires way less care than your average Japanese knife. As long as you follow the care guide, your knife will be cutting beautifully for decades to come. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eA 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\u003c\/span\u003e\u003c\/p\u003e","brand":"Ichigo Ichie","offers":[{"title":"Default Title","offer_id":46675536347310,"sku":"ICHGSLD160NA","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ichigo_SLD_Migaki_Nakiri_160mm_1.jpg?v=1773164782"},{"product_id":"ono-knife-suzukaze-sg2-damascus-nakiri-165mm","title":"Ono Knife Suzukaze SG2 Tsuchime Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Ono Knife - \u003c\/strong\u003eOno knife mixes cutting-edge tech with craftsmanship skill to create knives designed to exceed expectations. They have worked with Shun to craft some of the more elaborate knife designs we've seen and are now branching out to create their own knife series. Visiting their factory in Seki is like stepping into the future. And while we suckers for the ultra-handmade knife here at Knifewear, seeing the level of precision that Ono brings to their knives is awe-inspiring and full of exciting possibilities. \u003c\/p\u003e\n\u003cp id=\"docs-internal-guid-6ca22f3f-7fff-bf4f-e62d-1bd9038d02ee\" dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Suzukaze line is made with SG2 stainless steel, which holds a razor-sharp edge super well! Despite being a heftier blade, they are really nice and thin behind the edge and cut beautifully. It has a Damascus tsuchime finish and a hybrid-style handle that feels confident in the hand.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\u003c\/p\u003e","brand":"Ono Knife","offers":[{"title":"Default Title","offer_id":46713157910702,"sku":"ONOSZKZSG2DM165NA","price":451.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ono_Knife_Suzukaze_Nakiri_165mm_1.jpg?v=1772227443"},{"product_id":"hazaki-pro-series-nakiri-165mm","title":"Hazaki Pro Series Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Hazaki Knives -\u003c\/strong\u003e Hazaki, founded by \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Bouchard in Montreal, Canada,\u003c\/span\u003e combines the best of both worlds: Japanese knifemaking and Canadian woodwork. Blades are expertly forged in Seki, Japan, from high-end Japanese steel and finished with beautiful handles in Montreal by Samuel and his team. Their knife blocks and magnets are expertly handcrafted in Canada from sustainably sourced woods.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’m a sucker for a pretty blade, and this damascus steel is such a delight. On top of that, the whole line has badass kiritsuke tips and gorgeous dark walnut handles - I’m in love. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eWhile a pretty knife never fails to get me inspired in the kitchen, a knife needs to cut as well as it looks. Lucky for you and I, this blade is wicked sharp. Hazaki has used VG10 stainless steel, which keeps a brilliant edge but doesn’t require a ton of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHazaki prefers the natural look and feel of the Canadian wood used in their handles, so they are not sealed. I recommend a light coat of \u003ca href=\"https:\/\/knifewear.com\/products\/claphams-bees-wax?_pos=2\u0026amp;_sid=5b2a71f07\u0026amp;_ss=r\"\u003ecutting board wax\u003c\/a\u003e every few months to keep them looking and feeling great!\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Hazaki","offers":[{"title":"Default Title","offer_id":47036431958190,"sku":"HAZ07-PRO-WAL","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hazaki-pro-series-nakiri-165mm.jpg?v=1767817972"},{"product_id":"tsunehisa-aus10-sanjuroku-damascus-western-nakiri-165mm-t-03606","title":"Tsunehisa AUS10 Sanjuroku 参拾陸 Damascus Western Nakiri 165mm T-03606","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\u003cp\u003e\u003cspan style=\"color: #ffffff;\"\u003e036\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":47674814300334,"sku":"T-03606","price":230.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TsunehisaAUS10SanjurokuNakiri165mmT-036061.jpg?v=1775678221"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-left-handed-single-bevel-nakiri-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Left Handed Single Bevel Nakiri 165mm","description":"\u003cp\u003e\u003cspan\u003ePartially because of this unique history, Suzuki-san’s kitchen knives look pretty unorthodox compared to other Japanese blades, especially his nakiris. His knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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 won't 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.\n","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":47935656919214,"sku":"SZKW2KRLF165NA","price":265.0,"currency_code":"CAD","in_stock":true}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/vegetable.jpg?v=1769808970","url":"https:\/\/knifewear.com\/en-us\/collections\/vegetables.oembed?page=2","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}