Amazon UKSquare-bladed nakiri knives sit in the same space as entry-level Japanese-style veg cleavers from brands like Kai and Tojiro: built for fast, neat vegetable prep rather than heavy chopping. This SHAN ZU 18cm nakiri leans into that style with a claimed high-carbon blade hardened to 63 HRC, aiming for a finer edge and longer edge retention than softer budget chef’s knives. The pakkawood handle is shaped to feel more “Western” in the hand, which can suit anyone moving from standard kitchen knives into Japanese profiles.
Is a nakiri better than a chef’s knife for veg?
If most of your board work is slicing, shredding and push-cutting onions, herbs, peppers and cabbage, the tall, flat edge makes full contact with the board and encourages consistent cuts. It’s not the tool for bones, frozen food or prying; higher hardness can mean the edge is less forgiving if mistreated.
- 18cm blade gives plenty of knuckle clearance for fast chopping on a board.
- 63 HRC (claimed) points to sharper potential, but expect more careful use and maintenance.
- Pakkawood handle offers a grippier, more stable feel than plain wood in a wet kitchen.
