Nakiri Vegetable Knife Kasumi Tora 16.5 cm blade, Japanese-style stainless steel

The Nakiri Vegetable Knife Kasumi Tora with a 16.5 cm blade is a Japanese-style stainless steel knife designed specifically for vegetable preparation. Its straight, flat-profile blade and double-bevel edge provide precise, clean slices and consistent dice while maintaining full contact with the cutting board. The blade geometry and length make it efficient for thin slicing, chopping, and push-cut techniques common in both home and professional kitchens.

Advantages

The Kasumi Tora Nakiri combines a straight-edge stainless steel blade and a flat profile to produce uniform cuts and reduce tearing of delicate vegetables. The 16.5 cm blade length balances maneuverability and a sufficient cutting surface for heads of lettuce, root vegetables and bunches of herbs. Double-bevel sharpening ensures versatility for both right- and left-handed users, while the Japanese-style shape supports precise push and pull motions for controlled prep work.

Suitable for

• Precision slicing of leafy greens, cabbage and herbs
• Dicing root vegetables such as carrots, potatoes and beets
• Chopping onions and peppers for mise en place
• Preparing uniform vegetable slices for salads and stir-fries
• Kitchen tasks requiring a flat blade to transfer ingredients from board to pan

When it may not be suitable

This Nakiri is designed principally for vegetables and light kitchen tasks; it is not intended for heavy boning, cutting through bones, or splitting frozen foods. The blade’s thin profile favors precise cuts but may be less suitable for tasks that require a stout, heavy cleaver or a serrated edge.

Key specifications

• Blade length: 16.5 cm
• Blade material: Japanese-style stainless steel
• Edge type: double-bevel, straight edge
• Blade profile: flat (Nakiri-style) for full board contact
• Primary use: vegetable preparation

How to use

Place the Nakiri blade flat on the cutting board and use a push or pull slicing motion to achieve clean, uniform cuts. For leafy vegetables and herbs, use thin, controlled slices; for larger root vegetables, secure with a claw grip and chop with short, deliberate strokes. The flat profile also facilitates scooping or transferring cut items by laying the blade flat and sliding the food into a pan or bowl. Keep the blade clean and dry after use to maintain edge condition and hygiene.

What to consider before purchase

• Intended use: primarily vegetables and soft produce
• Handedness: double-bevel edge suitable for right- and left-handed users
• Care: stainless steel requires regular cleaning and periodic honing
• Blade length: 16.5 cm may be shorter than some chef knives but offers precision

Usage recommendations

For best results, hone the Nakiri regularly to maintain its straight edge, use a stable cutting board, and avoid cutting frozen items or bones. Store the knife in a protective sheath or knife block to protect the blade and ensure safe handling.