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, has good edge retention and is very wear and corrosion resistant.
It is one of the best quality japanese stainless steels for kitchen knives today.