Nakiri (vegetable knife)
The nakiri is the Japanese vegetable knife: square blade, completely straight edge and no tip. The whole edge meets the board at once, so the onion is cut in one movement.
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The blade is tall, so there is room for your knuckles and it is easy to scoop up what you have cut. Most are sharpened on both sides and are 165 to 180 mm. The knife is made for cabbage, root vegetables, onions and herbs. Without a tip you cannot pierce or cut out cores, and meat and fish are a job for the gyuto. A nakiri is often the second knife, after a santoku or gyuto.
