The Japanese word for "a knife for cutting greens" is nakiri (nakiri bocho). One of the most well-liked Japanese knives is this one. Please be aware that while looking like a kitchen hatchet, the nakiri is only meant for slicing vegetables and chopping greens. It should not be used to cut bones in meat or fish. The nakiri has a very thin blade with a nearly rectangular form. If you frequently cut vegetables and greens, nakiri will come in handy. The blade is typically 16 to 18 centimeters long. Our selection of nakiri knives includes those manufactured by the top producers and artisans in Japan, like Tojiro, Mcusta Zanmai, Kasumi, Yu Kurosaki, Takeshi Saji, and others.
