SekiRyu - Japanese Vegetable Knife - NAKIRI

SekiRyu Nakiri

Take a look at Japanese cooks and how they chop their veggies - you'll know right away that you're just an amateur. Most knives are designed for cutting, but this one is different. The typical motion - knife away from your body, then back towards it, with a stroke as long as possible - is obsolete with the Naikiri. You just chop your veggies, and that's it.
It takes some practice to master this technique, but once you get the hang of it, it's really fun. Always make sure to check the knife's sharpness (correct regrinding), since you'll run a greater risk of injury with an edgeless Nakiri than you would with one as sharp as a razor.

Blade length: 17,4 cm
Cutting edge: 17 cm
Total length: 29,5 cm

Blade: Double-Edged

SekiRyu, one-layered knife

Those high quality knives by SEKIRYU are well known for their sharpness. They are being produced in Seki, central Japan. The blades are made of stainless steel, the handle of wood. The knives are laying well in the hand and are very sharp.