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.
VG10 Damascus steel
A VG10 Damascus steel knife is defined by the material and structure of the blade. The VG10 steel core is sandwiched between Damascus steel on both sides. A VG10 cutting edge is hard and very sharp. It is one of the best quality Japanese stainless steels for kitchen knives today.