Popular in Japanese cooking, the nakiri knife features a straight, squared-off blade similar to a guillotine. The shape of the blade dictates the cutting action, slicing straight down instead of rocking back and forth. Instead of a tapered edge, the nakiri’s straight cutting edge produces consistent and even slices with an easy chopping motion.
A Nakiri is used to cut, slice and mince vegetables. The Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. Not surprisingly the Nakiri is very popular among vegetarians.
VG-10 is one of the most popular stainless steels amongst Japanese knife makers. It has good edge retention and is very wear and corrosion resistant. Shun is one of the more famous companies also using this steel in their production lines.